CREAMY LENGUA

Ingredients:

1 (800 g to 1 kg)	pc	MONTEREY OX TONGUE
2	tbsp	iodized rock salt
1/4	cup	cane vinegar
1/2	cup	MAGNOLIA GOLD BUTTER SALTED
1	head	garlic, sliced
1 (400 g)	can	whole button mushrooms, thinly sliced
1 (280 g)	can	condensed cream of mushroom soup
1 1/2	cups	beef stock
		pepper to taste
1 (160 g)	pack	MAGNOLIA QUICKMELT CHEESE, grated

Procedure:

Rub tongue with salt and vinegar. Rinse then boil in enough water for 30 minutes.Scrape white coating and excess skin on tongue surface.
Pressure cook ox tongue for another 30 minutes or until tender. Reserve the liquid and set aside. Slice tongue into thin serving portions and set aside.
In a large pan, melt butter over high heat and pan-fry tongue slices until brown. Set aside.
In the same pan, sauté garlic until slightly brown then add the mushrooms.Add condensed soup and reserved stock and mix well until free of lumps.Add the tongue slices to the sauce and season with pepper to taste. Bring to a boil then lower down to simmer and cook for another 5 minutes.
Place and assemble everything in an ovenproof casserole dish and sprinkle with grated cheese on top. Oven broil until cheese melts and turns golden brown.

Makes 6-8 servings.

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