OX TONGUE IN MUSHROOM BUTTER SAUCE

Ingredients:

1 (1 kg)	pc	MONTEREY OX TONGUE
2	tbsp	iodized rock salt
1/4	cup	cane vinegar
1/4	cup	calamansi juice
1/2	cup	soy sauce
1/4	cup	cooking oil
1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED
3	pc	onions, chopped
10	cloves	garlic, minced
1	cup	chopped fresh tomato
7/24	cup	soy sauce
2	pc	bay leaves
1/2	tsp	peppercorns
1/2	cup	white wine
		beef broth or water, enough to cover tongue

Procedure:

Rub tongue with salt and vinegar then rinse and boil tongue for 30 minutes.
Scrape white coating on tongue surface then marinate in calamansi juice and soy sauce for at least 2 hours.
Remove tongue from marinade and brown in oil and butter in a medium sized saucepot. Set aside.
In the same pan, sauté onions, garlic and tomatoes. Put back tongue with sautéed vegetables. Add in the rest of the ingredients. Bring to a boil then lower heat. Simmer for 3-4 hours or until tongue is tender.
Strain braising liquid and set aside. Slice tongue and arrange on serving platter. Set aside.

Mushroom Butter Sauce

Melt butter in a small saucepan. Whisk in flour making sure no lumps are formed.
Add in mushrooms.
Pour in reserved braising liquid and simmer mixture for 2-3 minutes until slightly thick.
Pour sauce over sliced meat and serve while still hot.

Share This Recipe