Ox Tongue with Mushroom Butter Sauce (Lengua Con Champignon)
- Reviews 2
Ready In: 3 hrs 30 mins
Serves: 6
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
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off