Ox Tongue With Mushroom Butter Sauce Lengua Con Champignon Recipes

OX TONGUE WITH MUSHROOM BUTTER SAUCE (LENGUA CON CHAMPIGNON)

Ox Tongue with Mushroom Butter Sauce (Lengua Con Champignon) image

This is a family favorite- from generation to generation. It is a great dish to impress guests PLUS super comfort food !! I use a combination of several kinds of meat for the broth (calf's foot, beef briskets, rabbit, bones, etc.) Pig's tongue can be substituted, but adjust measurements. Original recipe by Nora Daza. You cant miss with this great tasting dish!

Provided by Polar Bear

Categories Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 ox tongue
2 tablespoons 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 tomato, chopped
salt
3 tablespoons soy sauce
1 piece bay leaf
1/4 teaspoon peppercorn
1/4 cup white wine
enough broth or water, to cover tongue

Steps:

Rub tongue w/ salt& vinegar.
Rinse& boil 5 minutes.
Scrape white coating on surface.
Marinate in lemon juice& soy sauce for 1 hour.
Brown in olive oil& butter.
Set aside.
In the same pan, saute garlic, onions,& tomatoes.
Put back the tongue and blend the rest of the ingredients.
Pour into large saucepan, bring to a boil, then lower heat, simmer for 3 hours or until tongue is tender.
Strain sauce, set aside.
Slice tongue& arrange on a platter.
Prepare mushroom-butter sauce.
For Mushroom Butter Sauce: Melt butter in skillet.
Blend in flour.
Add the mushrooms& strained sauce.
Cook until bubbly.
Water may be added if sauce is too thick.
Pour over sliced meat& serve.

Nutrition Facts : Calories 261.7, Fat 24.5, SaturatedFat 11, Cholesterol 40.7, Sodium 1285.4, Carbohydrate 7.7, Fiber 1.2, Sugar 2.5, Protein 3.1

HOW TO COOK THE OX TONGUE WITH MUSHROOMS

How to Cook the Ox Tongue With Mushrooms image

Provided by Manny

Categories Beef Recipe

Time 1h15m

Number Of Ingredients 17

Ingredients

1/2 cup flour
1 cup butter
1 liter ox-tongue stock (get the stock from cooked ox tongue)
1 cup sherry
1/2 cup brandy
2 cups whole mushrooms
1/2 cup cream (optional)
salt and pepper to taste
1 recipe lutong dila ng baka (cooked ox tongue: see recipe below)
1/2 cup green olives
1 kilo whole ox tongue
1 teaspoon whole black peppercorns
1 bay leaf
1 teaspoon salt
1/4 cup Ilocano (cane or strong wine vinegar)
3/4 cup Gin
1 onion (quartered)

Steps:

Clean the tongue by blanching about 5 minutes. Remove coarse outer layer.
Fry the tongue to seal the meat.
In a large pan, cook the tongue with the peppercorns, bay leaf, salt, vinegar, gin and onion.
Bring to a boil then simmer covered. As the liquid reduces, add water until the tongue is cooked.
Remove the tongue and strain the remaining stock back into the pan. Reserve the stock.
Slice the tongue diagonally into 1/4-inch portions and set aside.
Make a blond roux lay lightly toasting flour in a saucepan until flour is creamy in color.
Add butter and cook into a fine paste. Add stock, wine and mushrooms. Simmer until thick.
Add cream, if desired. Season with salt and pepper to taste. Add sliced tongue and garnish with olives.

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