This classic preparation transforms tender slices of beef tongue into a culinary masterpiece, bathed in a creamy, luxurious white mushroom sauce. The richness of the lengua, slow-cooked to melt-in-your-mouth perfection, is beautifully complemented by the earthy notes of sautéed mushrooms and the delicate, velvety texture of the sauce. It’s a symphony of flavors and textures, perfect for special occasions or simply when you crave a truly refined and satisfying meal.
INGREDIENTS
- 2 lbs ox tongue (lengua)
- 6 cups water (for boiling)
- 3 cups beef broth or stock
- ¾ cup whipping cream
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup sliced button mushrooms
- 1 large yellow onion, chopped
- 5 cloves garlic, crushed
- Salt and ground black pepper, to taste
- 3 tablespoons cooking oil
INSTRUCTIONS
- Cook the Ox Tongue: In a pressure cooker, bring 6 cups of water to a boil. Add the ox tongue, cover, and cook under pressure for 35-40 minutes or until tender.
- Prepare the Tongue: Remove from the cooker and let it cool. Peel off the outer layer, then slice the tongue into thin pieces.
- Sauté Aromatics: Heat oil in a pot over medium heat. Sauté the onion and garlic until fragrant.
- Cook the Meat: Add the sliced ox tongue and cook for about 2 minutes.
- Simmer: Pour in the condensed cream of mushroom soup and beef broth. Stir well, bring to a boil, then cover and let simmer for 35 minutes.
- Thicken the Sauce: Add the sliced mushrooms and whipping cream. Lower the heat and cook for another 40 minutes, or until the liquid reduces by half and the sauce thickens.
- Season and Serve: Add salt and black pepper to taste. Transfer to a serving plate and enjoy!
