Ox Tongue With Mushroom Butter Sauce Lengua Con Champignon Recipes
OX TONGUE WITH MUSHROOM BUTTER SAUCE (LENGUA CON CHAMPIGNON)
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
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
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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