Lengua in Mushroom Sauce with velvety soft ox tongue and creamy mushroom sauce. Serve with steamed rice, mashed potatoes, or egg noodles for a fantastic special occasion or everyday dinner meal!
Ox tongue is one of my favorite cuts of meat, but I don’t cook with it as often as I’d like because G won’t touch anything “offal.” Lengua requires a good few hours to prepare, and I find it impractical to put all that effort for a meal that only one person would eat.
I wish G would be a bit more adventurous and try it at least once. He’d be pleasantly surprised how far more succulent and flavorful tongue is than any other beef parts. Add its melt-in-your-mouth tenderness with a creamy mushroom sauce, I am sure he’d be a convert!
How Long Do You Cook Lengua
Tongue is an easy and versatile ingredient, but it does require considerable time to cook. Allow 3 to 4 hours for a reasonable 3-pound size or approximately 50 to 60 minutes per pound.
It should feel soft to touch and tender enough to pierce with a knife with little or no resistance.
I often use my Instant Pot to cut down the time involved, and it usually takes about 60 minutes of pressure cooking.
Tips on How to Cook Lengua in Creamy Mushroom Sauce
- Allow the tongue to completely cool before cutting. You get neater slices when it’s been refrigerated for an hour or so.
- You can remove the outer layer of the tongue by peeling by hand or with a knife, but I find using a vegetable peeler as the best tool as it shaves off the skin cleanly and without a lot of waste.
- If you prefer a richer sauce, decrease the broth to 1 1/2 cups, add table cream (Nestle’s all-purpose cream) during the last 5 minutes of cook time, and simmer until heated.
Lengua is usually served for special occasions due to the long cook time but with proper meal planning, you can enjoy this delicious meat for everyday family dinners, too.
You can tenderize it a day ahead and prepare according to your favorite recipes such as this beef tongue with creamy mushroom gravy and estofado the next day.
You can also buy a larger piece good for a couple of meals and store unused portions in an airtight container for future use. The meat should keep well in the refrigerator for up three days or in the freezer for up to 2 months.
The quickest way, of course, is using the pressure cooker, which should cut down cook time in half.
Lengua in Mushroom Sauce
- 4 pounds beef tongue
- 1 onion, peeled and quartered
- 4 cloves garlic, peeled and crushed
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 can (10 ounces) condensed cream of mushroom soup
- 2 cups broth (reserved from boiling the tongue)
- 1 tablespoon butter
- 8 ounces button mushrooms, sliced (fresh or canned)
- 1 onion, peeled and chopped
- pepper to taste
- In a stockpot 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 on 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 3 to 4 hours or until tongue is cooked through and fork-tender. Add more water as needed during cooking to cover tongue.
- Drain well, reserving 2 cups of the liquid. 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 1/2-inch slices.
- In a bowl, combine cream of mushroom soup and reserved broth. Stir until well-blended and smooth.
- In a wide pan 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 softened.
- Add beef tongue and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
- Add diluted mushroom soup and stir until completely dissolved and sauce is smooth.
- Season with salt and pepper to taste. Continue to cook for about 8 to 10 minutes or until sauce is reduced and thickened to desired consistency. Serve hot.