The key to great lengua is in its tenderness. The sauce is important too—this one is a medley of oyster, shiitake, and button mushrooms simmered with sage, cream, and chicken stock. What to do with leftovers of this dish? Click Leftover Love: 3 Ways
Prep Time 2 hours
Cooking Time 10 minutes
500 grams ox tongue (lengua)
2 tablespoons butter
1/2 white onion, chopped finely
1/2 teaspoon minced garlic
4 pieces rehydrated shiitake mushrooms,
sliced into strips (reserve mushroom water)
1/3 cup halved button mushrooms
4 pieces oyster mushrooms, sliced
1 1/2 cups cream
1/4 cup chicken stock
3 tablespoons shiitake mushroom water
1/2 teaspoon liquid seasoning
1/8 teaspoon dried sage
2 tablespoons brandy
salt and pepper
1 Soften ox tongue in a pot of boiling water until tender, about 2 1/2 hours or 35 to 40 minutes in a pressure cooker. Cool completely. Peel. Slice and set aside.
2 Melt butter in pan, sauté onion, garlic, and mushrooms.
3 Add cream, chicken stock, shiitake mushroom water, liquid seasoning, and sage. Simmer for 5 minutes. Add ox tongue and simmer for 5 minutes. Add brandy and simmer. Season with salt and pepper to taste. Serve.
Photography by At Maculangan | Recipe by Gino Gonzalez of Buenissimo Restaurant | Styling by Paulynn Chang Afable
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