Tongue Stew

FOODISTA
16Ingredients
90Minutes
130Calories

Ingredients

US|METRIC
  • 1 pound veal tongue
  • 3 quarts water
  • 1 white onion (small, quartered)
  • 1 carrot (peeled, and)
  • 1 celery rib (cut into 4 pieces)
  • 4 bay leaves
  • 1 clove
  • 1 teaspoon salt
  • 2 teaspoons black peppercorns
  • 2 tablespoons unsalted butter
  • 1 red onion (medium, diced)
  • 6 garlic cloves (minced)
  • 2 tomatoes (mediums, or 5 Roma cored, seeded)
  • 2 jalapeno chiles (stemmed, seeded)
  • oregano leaves (only chopped)
  • cooked rice (for serving)
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    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- by 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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    NutritionView More

    130Calories
    Sodium31% DV740mg
    Fat11% DV7g
    Protein4% DV2g
    Carbs5% DV16g
    Fiber20% DV5g
    Calories130Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol15mg5%
    Sodium740mg31%
    Potassium420mg12%
    Protein2g4%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A80%
    Vitamin C35%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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