August 13, 2009

Beef Tongue In Mushroom Sauce

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Lengua Estofada
beef tongue with fresh crimini mushrooms

Ox, beef, or pork tongue stew is a popular dish in the Philippines because Filipinos love their offal. When I first saw and tried this dish as a child I was freaked out; it felt like I was eating my own tongue. I never ate nor cooked the thing again until about 5 years ago and this is only the second time I made this dish. I sliced the meat and fried them a little before briefly cooking in the sauce as opposed to stewing the whole tongue in the sauce.

It takes a long time to boil the tongue but it came out very tender and delicious with baby portabella/crimini mushrooms. Next time I'll pickle some pork tongues for Italian style sandwich.

Beef Tongue In Mushroom Sauce
1 beef tongue
water
1 medium onion, quartered
1 small carrot, scraped and sliced into 1-inch pieces
1 bay leaf
1 tablespoon salt
¼ teaspoon whole black peppercorns
2 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, chopped
1 medium onion, chopped
1 tablespoon flour
2 cups sliced crimini
1 bay leaf
2 cups reserved stock
salt and ground black pepper to taste
a few sprigs fresh thyme leaves
  • Rinse tongue in water, brush well, and place in a large pot, then add water to cover. Turn heat to high and boil tongue for 2 minutes. Drain and rinse the tongue again in water. Rinse the pot, put back the tongue and add water to cover. Boil tongue with onion, carrot, bay leaf, salt, and black peppercorns. Bring to a boil, reduce to a simmer, cover and cook for 2 - 3 hours or until tender. Transfer the tongue to a cutting board, tent with aluminum foil and set aside to cool. Strain and reserve the stock.
  • Peel and discard the tongue's skin. Cut the meat into ¼ to ½ inch thick slices. Heat 1 tablespoon butter and fry the slices until light brown.
  • Melt the remaining butter and olive oil in a large saucepan over medium-high heat. Saute the onion until well browned, about 5 minutes. Stir in the garlic and saute an additional 2 minutes. Add the mushrooms and bay leaf and saute 2 minutes longer. Add the flour and stir fry for 2 minutes. Slowly add the reserved stock, stirring frequently. Then add the tongue, reserved stock, and thyme. Simmer, covered, for 5 minutes. Taste the sauce and adjust seasoning. Serve hot with steamed rice.
Lengua

7 comments:

Mirage said...

Shux, nagutom ako 2:30 am dito, gusto ko yan lalo na sobrang lambot! Now I know what I'll cook later, thanks thanks much oggi!

caninecologne said...

hi oggi - i love how you carved the tomato into a flower. it looks gorgeous! i've never had tongue before. my mom never cooked it. we did eat tripe though...and liver too. haven't eaten those in years. i'll have to try tongue one of these days.

raissa said...

I love, love lengua but sadly I dont have the patience to cook it. Will show this recipe to my uncle since he is the one the always makes our lengua dishes ;) Thanks!

oggi said...

Gizelle and Raissa, oh I'm glad you also love lengua. It's so delicious specially when boiled really soft.

R, thanks. It looks so bland I had to add something colorful to decorate the dish.:)

My mom used to force us girls to eat a slab of pork liver once a month when I was a teenager which made me shun it my whole adult life. It's only recently that I started making and loving pork or chicken liver paté and pork liver with toyo and calamansi sauce, realy yummy. I cook tripe regularly for goto and callos. It takes a long time cook, though.

Anonymous said...

Hey friends, use a pressure cooker to soften the meat faster. Just a thought...Aloha mga kabayan

Anonymous said...

hi, oggi. would you know the weight of the beef tongue? & would you recommend an alternative for beef tongue? beef stew perhaps? we try to buy everything organic or all natural, & as far as i know there's no organic or all natural beef tongue anywhere. thanks, oggie. rachel

oggi said...

Hi Rachel,
I'd approximate at about 2½ pounds. A good alternative is tri-tip roast or good old chuck roast.

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