Name: Tongue Stew
Ingredients: 1 lb Veal tongue; 3 qt Water; 1 sm 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 ts Salt; 2 ts Black peppercorns; 2 tb Unsalted butter; 1 md Red onion; diced; 6 Garlic cloves; minced; 2 md Tomatoes - (or 5 Roma); cored, seeded,; And diced; 2 Jalapeno chiles; stemmed, seeded; If desired; and diced; 1/2 bn Oregano; leaves only, chopped; Hot cooked rice; for serving

CATEGORY	CUISINE	TAG	YIELD
Grains	Niger	Toohot09	1	servings

INGREDIENTS

1	lb	Veal tongue
3	qt	Water
1	sm	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	ts	Salt
2	ts	Black peppercorns
2	tb	Unsalted butter
1	md	Red onion; diced
6		Garlic cloves; minced
2	md	Tomatoes – (or 5 Roma); cored, seeded,
		And diced
2		Jalapeno chiles; stemmed, seeded
		If desired; and diced
1/2	bn	Oregano; leaves only, chopped
		Hot cooked rice; for serving

INSTRUCTIONS

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- by 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.
This recipe yields 3 to 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6147 broadcast 07-30-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-28-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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