Tongue Stew Recipe

Name: Tongue Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound veal tongue, 3 quarts water, 1 white onion small, quartered, 1 carrot peeled, and, and more.

Yes, Tongue Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tongue Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions