Friday, 18 September 2015

Easy Ox Tongue with Mushroom Sauce

For the food adventurer with a daring palate here is another organ meat, particularly a tongue dish that will definitely satisfy your exotic taste buds and fill your grumbling tummy. 

Ox tongue literally refers to the tongue of the ox, and like beef tongue, pig's tongue or that of the goats and sheep,  it is very high in cholesterol and in fat, unhealthy saturated fat to be specific. And like any other organ meat, it is only advisable to enjoy ox tongue occasionally unless you have a death wish of dying of heart attack or clogged arteries.   That is the reason why we've been trying to avoid it, lately.  There are times, however, that my husband and I find it hard to resist buying a pack when we see a beef or ox tongue at the supermarket.  It's like a magnet drawing us toward it for a grab.  No worries though, we make sure that our intake of this organ meat is at most once a month.

By now, you should have noticed that the husband and I love this organ meat.  We like cooked tongue as the tongue part of a four legged mammal is really very tasty.  To prove that, just search tongue in this blog and it will  give you several of our recipes using tongue.  I'll save you the trouble, you can check this link if you are interested in our "tongue"recipes.  Check our recipes involving "organ meats" too.

This dish is very easy to make.  I just boiled the tongue in plain water until it is tender then I serve it with an easy to make mushroom sauce.  I used to make mushroom sauce from scratch.  Like any other sauce, I start with making the roux to thicken the sauce, and all.  But there are times when convenience and ease of cooking comes first specially when there a few more important things to do (evil grin).  So, for the mushroom sauce for this dish, I just made use of one packet of Knorr cream of mushroom mix. Easy-peasy and tasty too.



Ox Tongue - 1 


Knorr cream of mushroom mix
Water used to boil the tongue - 2 cups

Button Mushroom, sliced - 1 can
Olive Oil - 2 tsp
Garlic, finely minced - 10-12 large cloves
Red Onion, finely minced - 1 medium

Low Sodium Salt and ground white pepper to taste

Cooking Procedure:

  1. Boil the ox tongue under pressure for 30 minutes until it’s fork tender.  Drain. Do not use the broth.  Peel out the outer layer of the tongue and remove the rough part by scraping it. Slice the tongue thinly.
  2. On a sauce pan, heat oil then saute garlic and onion until aromatic.  Throw in thinly sliced tongues and stir-fry for at least 5 minutes.  Add the mushroom and stir-fry for another 2 minutes. Season with salt and black pepper powder.  Remove from heat and set aside.
  3. In a pot pour water (check directions on the label of cream of mushroom mix) and the cream of mushroom mix. Stir.  Bring to a boil and continue simmering until the sauce thickens.  Remove from heat
  4. Pour on the mushroom and tongue mixture.   
Serve and enjoy :-)

Check some of my Lengua with mushroom Sauce recipes:

1. A Healthier Way of Eating Pig's Tongue In Garlic Mushroom Sauce
2. Lengua (Ox tongue) in Mushroom Sauce
3. Lengua in Mushroom Sauce: Kristine & Aba’s version

© myFresha-licious (18September2015)


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