Tongue Stew

• 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

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.

veal, water, white onion, carrot, celery, bay leaves, clove, salt, black peppercorns, unsalted butter, red onion, garlic, tomatoes, chiles, oregano, serving

Taken from www.yummly.com/recipe/Tongue-Stew-1673989 (may not work)