| 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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