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LENGUA CON CHIKA

Ingredients:

1 pc MONTEREY BEEF OX TONGUE, blanched and cleaned
1 tbsp peppercorns
1 pc bay leaf (laurel)
1 stalk celery, chopped
1 tbsp iodized fine salt
1 pc onion, chopped
3 cloves garlic, chopped
3 tbsp Worcestershire sauce

GRAVY

3 tbsp MAGNOLIA GOLD BUTTER SALTED
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
3 cups lengua broth
1 cup grated MAGNOLIA QUICKMELT CHEESE
1/2 cup MAGNOLIA ALL-PURPOSE CREAM

Procedure:

  1. In a pot, place tongue, peppercorns, bay leaf, celery, salt, onion, garlic, Worcestershire sauce and enough water to cover meat. Simmer over medium heat until tongue is tender.Drain and reserve stock for the gravy.
  2. Slice the tongue and arrange on a platter. Set aside.
  3. In a saucepan, melt butter and add in flour to make a roux.Pour in broth and stir until smooth.
  4. Simmer over medium heat and add in cheese and cream. Simmer until thick and pour on top of the tongue slices. Serve immediately.
Makes 6-8 servings
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