Tongue Stew

Main Dishes | European cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Tongue Stew

Ingredients

Onion - 1 head
Veal tongue - 15.9 oz
Carrot - 1 piece
Celery stalk - 1 piece
Bay leaf - 4 pieces
Clove - 1 piece
Salt - 1½ spoons
Green peppercorns - 2 spoons
Butter - 1.4 oz
Spanish onions - 1 head
Garlic - 6 cloves
Tomatoes - 2 pieces
Oregano - ½ bunches

Step by Step guide

Step 1

Place the tongue in a medium-sized saucepan and cover it with water.

Step 2

Add a quartered onion, chopped carrots, and celery, along with a bay leaf, cloves, and whole peppercorns. Add salt. Cook for 1.5 to 2 hours until tender. Then, remove the tongue and let it cool, while straining the broth through a sieve and setting it aside. Carefully peel the skin off the tongue and slice it into thin strips.

Step 3

In a large saucepan, melt the butter, add the chopped red onion, and sauté, stirring, for 10 minutes. Add the minced garlic and cook for an additional 2 minutes. Then, add the tongue, pour in the broth, and simmer everything together for about 8 minutes. Stir in the chopped oregano and remove from heat.