LENGUA IN MUSHROOM SAUCE

Ingredients:

1 (800 g to 1 kg)	pc	MONTEREY OX TONGUE
2	tbsp	iodized rock salt
1/4	cup	cane vinegar
		enough water to cover meat
1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED
1	head	garlic, peeled and sliced
1 (400 g)	can	whole button mushrooms, drained and thinly sliced
1 (280 g)	can	condensed cream of mushroom soup
1-1/2	cups	beef stock (from boiling ox tongue)
1/4	tsp	pepper

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.
Using low heat, cook ox tongue with enough water for 45 minutes or until tender. Reserve stock 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.

Makes 6 to 8 servings.

Tip: Cook tongue using a pressure cooker for 30 minutes or until meat is tender.

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