Tongue Stew

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

Yield:
3 to 4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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    Excellent. Added an inch piece of cinnamon into tongue boil, and a couple of teaspoons of sugar to the stew. Will make again.
    I think this recipe needs some revision. To me, it was not very tasty, and though I think the basic ingredients are promising, I had to doctor it quite a bit to get it to be acceptable, and after all the work of dealing with the tongue, I don't think it was worth the trouble. The main thing is that some recipes have you boil the tongue separately and then discard the broth, peel the tongue, and then start to concoct the stew. I found the broth to be way too fatty-tasting, and wished I had used advice from Joy of Cooking.
    A great way to make a delicious and easy delicacy!
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