Try this Tongue Stew recipe, or contribute your own.
Suggest a better descriptionPlace 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 tongues 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
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Serving Size: 1 Serving (2653g) | ||
Recipe Makes: 1 | ||
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Calories: 2108 | ||
Calories from Fat: 1501 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 166.8g | 222 % | |
Saturated Fat 99.1g | 495 % | |
Monounsaturated Fat 47.7g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 644.1mg | 198 % | |
Sodium 537.3mg | 19 % | |
Potassium 2992.1mg | 79 % | |
Total Carbohydrate 77g | 23 % | |
Dietary Fiber 22g | 88 % | |
Sugars, other 55g | ||
Protein 88.8g | 127 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2108
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