Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tongue Stew

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


  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.
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