Lengua con Champignon (Ox Tongue with Mushroom)

Among the recipes I wanted to do for the family is this Lengua, the one with mushroom. Most of the occasions I am fortunate to attend too has this dish and I do really loved the taste. Ever since I cooked, I never made one dish using ox tongue. Aside from the fact that I don’t know its recipes, my kids are kind of choosy when it comes to food. Since they like butter and mushroom maybe they will like this one. Below is the recipe from Yolly.

Ingredients:

• 1 ox tongue
• 1 tablespoon lemon juice
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1/2 cup butter
• 5 cloves garlic, minced
• 2 medium onions, chopped
• 1/3 cup fresh chopped tomatoes
• 3 tablespoons peppercorns
• 1/4 cup white wine

Cooking procedures:

Boil ox tongue in large pot of water for 15 minutes. Drain. Peel off or scrape outer
skin. Trim root ends and wash thoroughly. Marinate tongue in lemon juice and
soy sauce for 1 hour. Brown in olive oil and butter. Set aside.
In the same pan, saute garlic, onions and tomatoes. Put back tongue and add
peppercorns and white wine. Bring to a boil, then simmer for 3 hours or until
tongue is tender. (A pressure cooker may be used to lessen cooking time.) Slice
tongue and arrange on a platter. Set aside sauce. Serve with mushroom-butter
sauce.

Mushroom-Butter Sauce preparations:

• 1/2 cup butter
• 1/4 cup all-purpose flour
• 1/2 cup sliced mushrooms
• sauce from tongue
  

Melt butter in skillet. Blend in flour. Add the mushrooms and sauce. Bring to a
boil. Water may be added if sauce is too thick. Pour over sliced meat and serve.