Ingredients

  • Serves 6-8 people
  • beef tongue:

    2-3 kg beef tongue

  • 2 white onions (one quartered, one diced)

  • handful of salt

  •  handful of peppercorns

     

  • mushroom sauce:

    1 can of condensed cream of mushroom

  • 1 onion

  • 250 g of mushroom of choice (button, baby bella, or shiitake)

  • 4 tbsp butter

  • salt and pepper to taste

  • 200 ml beef broth

  • garnish:

    green garnish of choice (spring onion, or parsley) or not at all

Lengua
Recipe Courtesy of
Matthias Rhoads

Lengua

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This Mestizo, aka Spanish-influenced dish, is an extremely popular Filipino Christmas favorite commonly served during Noche Buena. Cooked with love, the ox tongue should not be feared – it has always been a pleasant surprise to non-tongue eaters, as they are amazed by the fragrant taste and supple tenderness of this beef selection. If you don’t tell them what it is, they will love the tongue before they know it! Served in mushroom sauce to boost the umami or savory notes, this Lengua in Mushroom Sauce is best enjoyed with rice for a real comfort food experience!
  • Medium
  • 10 min
  • 240 min
  • 15 min
  • 3 steps
  • 11 Ingredients
  • Medium
  • 3 steps
  • 11 Ingredients
  • 10 min
  • 240 min
  • 15 min

Instructions

  1. Pressure-cook beef tongue

    • Rinse beef tongue then place into pressure-cooker and fill up with water until tongue fully submerged.

    • Add quartered onion, handful of salt and handful of whole peppercorns into cooker, close and set for 1 hour.

    • After 1 hour, meat should be tender. To ensure meat is tender, press fork to see if it’s easily pricked. Carefully remove tongue and set aside until room temperature. Toss out broth as it will contain impurities and be oversalted.

    • “Clean” tongue by carefully peeling outside membrane off all surfaces of the tongue, then slice tongue into thin medallion



  2. Make mushroom sauce

    • Dice onion, add dollop of butter to pan and sauté with mushrooms over medium heat. Slice mushroom if not already sliced when purchased.
    • Once onions and mushrooms become soft, add can of cream of mushroom, stir in cup of beef broth, let simmer and stir.
    • Add salt and pepper to taste, add tongue to the mix. Heat all together on low heat to re-tenderize and re-heat room temperature tongue for approx. 8 minutes.
    • BONUS: If cooking alongside Matthias’ Noche Buena Spread, add a few splashes of Mama Delia’s Oxtail stew for extra flavor!
    Make mushroom sauce


Plate and Serve!

Can keep on low until guests arrive, and just before your guests arrive, can either place it into a large serving bowl as seen in video, or fan out elegantly on separate dishes, not too wet but just enough for a nice amount of cream sauce. Garnishing not entirely necessary for taste as it’s already at its best, but you can top it off with slight amount of spring onion or parsley (for a more neutral garnish)

Plate and Serve!

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    Ingredients
    • Serves 6-8 people
    • beef tongue:

      2-3 kg beef tongue

    • 2 white onions (one quartered, one diced)

    • handful of salt

    •  handful of peppercorns

       

    • mushroom sauce:

      1 can of condensed cream of mushroom

    • 1 onion

    • 250 g of mushroom of choice (button, baby bella, or shiitake)

    • 4 tbsp butter

    • salt and pepper to taste

    • 200 ml beef broth

    • garnish:

      green garnish of choice (spring onion, or parsley) or not at all

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