Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tongue Stew

Save Recipe
  • Level: Easy
  • Total: 3 hr 15 min
  • Prep: 45 min
  • Cook: 2 hr 30 min
  • Yield: 3 to 4 servings
Share This Recipe

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

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

Beef Stew

Beef Chili

Spicy Beef Chili

Beef Stew

Stew Odessa

Chickpea Stew

Beef Stew

Oaxacan Beef Stew