How to Cook the Ox Tongue With Mushrooms
Recipe type: Beef Recipe
Cuisine: Filipino/Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
For the ox tongue with mushrooms:
  • ½ cup flour
  • 1 cup butter
  • 1 liter ox-tongue stock (get the stock from cooked ox tongue)
  • 1 cup sherry
  • ½ cup brandy
  • 2 cups whole mushrooms
  • ½ cup cream (optional)
  • salt and pepper to taste
  • 1 recipe lutong dila ng baka (cooked ox tongue): see recipe below
  • ½ cup green olives
For the cooked ox tongue recipe:
  • 1 kilo whole ox tongue
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1 teaspoon salt
  • ¼ cup Ilocano, cane or strong wine vinegar
  • ¾ cup Gin
  • 1 onion, quartered
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How to cook the tongue:
  1. Clean the tongue by blanching about 5 minutes. Remove coarse outer layer.
  2. Fry the tongue to seal the meat.
  3. In a large pan, cook the tongue with the peppercorns, bay leaf, salt, vinegar, gin and onion.
  4. Bring to a boil then simmer covered. As the liquid reduces, add water until the tongue is cooked.
  5. Remove the tongue and strain the remaining stock back into the pan. Reserve the stock.
  6. Slice the tongue diagonally into ¼-inch portions and set aside.
How to cook Ox Tongue With Mushrooms:
  1. Make a blond roux lay lightly toasting flour in a saucepan until flour is creamy in color.
  2. Add butter and cook into a fine paste. Add stock, wine and mushrooms. Simmer until thick.
  3. Add cream, if desired. Season with salt and pepper to taste. Add sliced tongue and garnish with olives.
Recipe by Panlasang Pinoy Meat Recipes at