Total Steps
4
Ingredients
19
Tools Needed
2
Ingredients
- 1 pound <a href="/food/TY2P3XC3/veal-tongue">Veal tongue</a>
- 3 quart <a href="/food/PXTR53Z5/water">Water</a>
- 1 small <a href="/food/XRNJ6XK6/white-onions">White onion</a> quartered
- 1 <a href="/food/4CXZ7VHS/carrot">Carrot</a> peeled, and
- 0 cut into 4 pieces
- 1 <a href="/food/43Z57JJ6/celery">Celery</a> <a href="/recipe/KS5CFDMK/rib">rib</a> cut into 4 pieces
- 4 <a href="/food/5PN7S6FY/bay">Bay</a> leaves
- 1 whl clove
- 0 teaspoon <a href="/food/XBPNFKYS/salt">Salt</a>
- 2 teaspoon <a href="/food/TPYNR762/black-peppercorns">Black peppercorns</a>
- 2 tablespoon <a href="/food/WDBZPYYF/unsalted-butter">Unsalted butter</a>
- 1 medium Red <a href="/food/YCPMHNRB/onion">onion</a> diced
- 6 <a href="/food/FQRPFPP6/garlic-clove">Garlic cloves</a> minced
- 2 medium <a href="/food/8X4J45TL/tomatoes">Tomatoes</a> - (or 5 Roma) cored, seeded,
- 0 and diced
- 2 Jalapeno <a href="/food/ZBQT7PZV/chile">chiles</a> stemmed, seeded
- 0 if desired, and diced
- 0 bn <a href="/food/LC2JZ743/oregano">Oregano</a>, leaves only chopped
- 0 <a href="/recipe/HRD72MFP/hot-cooked-rice">Hot cooked rice</a> for serving
Instructions
Step 1
Place the tongue in a medium saucepan and add water - add enough to cover. Add the white onion, <a href="/technique/VYSXFJY6/carrots">carrot</a>, celery, bay leaves, clove, <a href="/technique/DPSVTKVY/salt">salt</a> and black peppercorns. Bring to a <a href="/technique/W7VKDJHH/boil">boil</a>, <a href="/technique/H3TYV2MZ/reduce">reduce</a> to a <a href="/technique/GFSF4J5F/simmer">simmer</a> and cook, uncovered, 1 1/2 to 2 hours, until tender. Transfer the tongue to a <a href="/technique/XZBDDD5G/cutting">cutting</a> board, cover with a damp towel and set aside to <a href="/technique/GZFHJC5K/cool">cool.</a> <a href="/technique/KXN5X3J8/strain">Strain</a> and reserve the stock.
Step 2
<a href="/technique/RSDQ7YW8/peel">Peel</a> and discard the tongue's <a href="/technique/8YHHJCST/skin">skin.</a> <a href="/technique/XZBDDD5G/cut">Cut</a> the meat into 3- by 1/2-inch <a href="/technique/HPQHLG3Y/julienne">julienne</a> strips.
Step 3
<a href="/technique/64W3NS5R/melt">Melt</a> the butter in a large saucepan over medium-high <a href="/technique/XZFHRHHF/heat">heat.</a> Saute the red onion until well <a href="/technique/D434P8MH/browned">browned</a>, about 10 minutes. <a href="/technique/DRM2WPZ4/stir">Stir</a> 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. <a href="/technique/GFSF4J5F/simmer">Simmer</a> 8 minutes. Sprinkle in the oregano, and remove from the <a href="/technique/XZFHRHHF/heat">heat.</a> <a href="/technique/Y6MVNCHX/serve">Serve</a> over white rice.
Step 4
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 3 to 4 <a href="/technique/Y6MVNCHX/serving">servings</a>.