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Prep Time: 45 Minutes Cook Time: 150 Minutes |
Ready In: 195 Minutes Servings: 3 |
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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.
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