LENGUA ESTOFADA

 

Ingredients

3 to 4 pounds lengua (ox tongue)

2 teaspoons black peppercorns

1 large onion, divided

6 bay leaves, divided

3 tablespoons brown sugar

2 tablespoons soy sauce

2 teaspoons salt

2 tablespoons tomato catsup

1 tablespoon Perrin sauce

butter

olive oil

3 tablespoons all-purpose flour, heaping

4 cups white button mushrooms

1 package green peas

Directions

1. Wash and clean ox tongue very well. Blanch in boiling water for 10 minutes to remove grime and smell. Discard water.

2. In a large pot, put ox tongue, 8 to 10 cups water to cover tongue 1" above. Add the peppercorns, 1/2 of the onion cut in half, bay leaves, and salt. Bring to a rapid boil then lower heat to medium or medium-low and simmer for one hour. Let cool. When cooled, remove white covering/thick skin on tongue by just peeling off with your hands or you can use a small knife. Discard water.

3. Put back the cleaned oxtail back into the pot. Chop finely the other half of the onion and rub around the oxtail. Season with salt, soy sauce, vinegar, catsup, Perrin sauce, and grated black peppercorns. Add 8 cups of filtered water and bring to a boil then lower heat to medium to medium-low and simmer for one hour or until tender. Check every 15 minutes or more to make sure tongue is not sticking to the bottom of the pot and burning. After one hour, check if tender and if not, simmer for another 30 minutes. Remove tongue from pot and let cool on a plate.

3. Meanwhile, cook the mushrooms in a big pan. Add some butter and olive oil. Add the mushrooms and cook until semi-wilted but not mushy. Season with salt and pepper. Taste. Mushroom will sweat and transfer to a big bowl or for 5 minutes or more.

4. Boil some water in a sauce pan. Add the peas and cook for 2 to 3 minutes until it becomes bright green. Strain. Keep in a bowl for later.

5. Make your sauce. Heat a pan to medium or medium-low, add the butter and oil. Then add the chopped onions. Cook until medium dark brown or until aroma comes out. Add the flour and keep stirring until flour gets toasted with the onion and color turns brown. Add the liquid where you cooked the tongue. Whisk quickly to incorporate the flour and the liquid until it becomes thicker and creamy. Simmer for 1 to 2 minutes. Taste and adjust.

6. Slice your ox tongue about 1/4 of an inch or as you like. Arrange on the middle of a platter. Garnish with the mushrooms on one side and green peas on the other side. Pour the sauce on top of the lengua.

*Serve with newly steamed Jazmine rice or with bread.

*Serves 6 or more.