| 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
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