I have a deep fondness for ox tongue but I haven’t had it for awhile as G cringes at anything offal and the ones I’ve been finding at the Asian supermarket I frequent were way too much for one-person enjoyment at upwards of 4 pounds each. As tongue demands long periods of cooking and the cost is far from cheap, it upsets my frugal sensibilities to buy such a size and have most of it go to waste. On a visit to a Mexican grocer, however, I chanced upon a smaller piece good for a meal or two for me. Oh la la. Lengua in mushroom sauce, here I come.
I really wish G would step outside of his culinary boundaries and venture into tongue country. Done right, tongue is far more succulent and flavorful than any other part of the beef. Couple its melt-in-your-mouth tenderness with a hearty sauce, lengua in mushroom sauce is definitely one of my favorite special occasion mainstays. Please note that my version is a bit “thinner’ and “saucier” as I prefer plenty of sauce to spoon over rice. If you like a creamier sauce, substitute parts of the broth with milk when reconstituting the condensed soup. Happy cooking!
- 3 pounds beef tongue
- 1 small onion, peeled and quartered
- 1 head garlic, peeled and crushed
- 2 bay leaves
- 1 teaspoon pepper corns
- 1 (10 ounces) can condensed cream of mushroom soup
- 2 cups beef broth (reserved from boiling the tongue)
- 2 tablespoons butter
- 8 ounces button mushrooms, sliced (fresh or canned)
- 1 small onion, peeled and chopped
- pepper to taste
- In a deep pot over medium heat, combine beef tongue and enough water to cover. Bring to a boil for about 10 to 15 minutes, skimming scum that may float to top. Drain tongue and rinse well. Discard liquid and wash pot.
- Return tongue to pot and add enough water to cover. Add onions, garlic, bay leaves, peppercorns and about 2 tablespoons of salt. Over medium heat, bring to a boil. Lower heat, cover and simmer for about 4 to 5 hours or until meat is fork-tender. Add more water as needed during cooking to cover tongue. Drain from liquid, reserving 3 cups of the broth. Strain and discard aromatics. Allow tongue to slightly cool and refrigerate for about 1 to 2 hours or until completely cooled (this will make slicing the tongue easier). Peel the skin and cut meat diagonally into ½-inch slices.
- In a bowl, combine cream of mushroom soup and reserved broth. Stir until well-blended and smooth.
- In a pot over medium heat, melt butter. Add mushrooms and cook, stirring regularly, until lightly browned. Remove from pan and set aside.
- Add onions and cook until limp. Add beef tongue and cook, stirring regularly, for about 1 to 2 minutes. Add mushroom soup-broth mixture and bring to a boil. Season with salt and pepper to taste. Continue to cook for about 10 to 15 minutes or until sauce is slightly reduced.