Veal Tongue Stew with Root Vegetables | CookOS

Tongue Stew

Name: Veal Tongue Stew with Root Vegetables
Yield: 3 servings
Ingredients: 1 pound veal tongue; 3 quarts water; 1 small white onion, quartered; 1 carrot, peeled and cut into 4 pieces; 1 celery rib, cut into 4 pieces; 4 bay leaves; 1 whole clove; 1 1/2 teaspoons salt; 2 teaspoons black peppercorns; 2 tablespoons unsalted butter; 1 medium red onion, diced; 6 garlic cloves, minced; 2 medium or 5 Roma tomatoes, cored, seeded and diced; 2 jalapeno chiles, stemmed, seeded if desired and diced; 1/2 bunch oregano, leaves only, chopped

Veal tongue stew is a traditional braise that transforms beef or veal tongue into tender, succulent meat through long, gentle simmering with aromatics and root vegetables. The result is a rich, savory stew with deeply flavored broth.

🥗Gluten-Free 🏷️Veal 🏷️Tomato 🏷️Stew recipes 🏷️Sauteing recipes 🏷️Main dish Jalapeno recipes

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Total

Servings

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Food Network · by Food Network

Ingredients

1 pound veal tongue
3 quarts water
1 small white onion, quartered
1 carrot, peeled and cut into 4 pieces
1 celery rib, cut into 4 pieces
4 bay leaves
1 whole clove
1 1/2 teaspoons salt
2 teaspoons black peppercorns
2 tablespoons unsalted butter
1 medium red onion, diced
6 garlic cloves, minced
2 medium or 5 Roma tomatoes, cored, seeded and diced
2 jalapeno chiles, stemmed, seeded if desired and diced
1/2 bunch oregano, leaves only, chopped

15 Ingredients

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Instructions

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 x 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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Tips & Notes

Pro tips

Blanch the tongue for 5–10 minutes at the start to remove surface impurities and ensure a clear, clean-tasting broth.
Do not peel the tongue before cooking; the skin acts as a moisture barrier. Peel after cooking when it separates easily from the meat.
Maintain a gentle, steady simmer (not a hard boil) to keep the meat tender and prevent it from becoming stringy or tough.
Taste and adjust salt and pepper near the end of cooking; the broth concentrates as it reduces, so season conservatively at first.

Substitutions

Beef tongue → Veal tongue (requires +30 minutes cooking time)
Veal tongue → Lamb tongue (use smaller quantity, reduce simmering time to 1 hour)

Storage & make-ahead

Refrigerate in airtight container up to 3 days; freeze up to 2 months. Reheat gently on stovetop over low heat with added water.

Common Questions

Do I need to blanch the veal tongue first?

Yes. Blanch the tongue in boiling water for 5–10 minutes before the main braise to remove surface impurities and yield a cleaner, clearer broth.

How do I know when the tongue is tender enough?

Pierce the thickest part with a fork or knife tip; it should slide through with minimal resistance after 1.5–2 hours of simmering. Underdone tongue will be tough and chewy.

Can I substitute beef tongue for veal?

Yes. Beef tongue is more readily available and works well; it may require an extra 30 minutes of cooking time to reach full tenderness.

Should I peel the tongue before or after cooking?

After. The skin peels away easily once the tongue is cooked through; do not peel beforehand or the meat will dry out and toughen.

How should I store leftover tongue stew?

Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop over low heat with a splash of water to restore broth consistency.