Title: Tongue Stew
Categories: Toohot09
Yield: 1 servings

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

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.