Tongue Stew

Total Time:
3 hr 15 min
45 min
2 hr 30 min

3 to 4 servings

  • 1 pound veal tongue
  • 3 quarts water
  • 1 small white onion, quartered
  • 1 carrot, peeled and cut into 4 pieces
  • 1 celery rib, cut into 4 pieces
  • 4 bay leaves
  • 1 whole clove
  • 1 1/2 teaspoons salt
  • 2 teaspoons black peppercorns
  • 2 tablespoons unsalted butter
  • 1 medium red onion, diced
  • 6 garlic cloves, minced
  • 2 medium or 5 Roma tomatoes, cored, seeded and diced
  • 2 jalapeno chiles, stemmed, seeded if desired and diced
  • 1/2 bunch oregano, leaves only, chopped
  • Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, carrot, celery, bay leaves, clove, salt and black peppercorns. Bring to a boil, reduce to a simmer and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock.

  • Peel and discard the tongue's skin. Cut the meat into 3 x 1/2-inch julienne strips.

  • Melt the butter in a large saucepan over medium-high heat. Saute the red onion until well browned, about 10 minutes. Stir in the garlic and saute an additional 2 minutes. Add the tomatoes and jalapenos and saute 2 minutes longer. Then add the tongue and reserved stock. Simmer 8 minutes. Sprinkle in the oregano, and remove from the heat. Serve over white rice.

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