How to Cook the Ox Tongue With Mushrooms
Servings: 4 to 6 servings
Ingredients
For the ox tongue with mushrooms:
- 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
For the cooked ox tongue recipe:
- 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
Instructions
How to cook the tongue:
- 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.
How to cook Ox Tongue With Mushrooms:
- 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.