For some reason I am fretting about having to write down all the recipes I like and specially those I grew up with. My mom made a great Lengua with Mushrooms that we would have every Christmas (and birthdays sometimes) and my lola had her own version too. But it is my lola’s Lengua Estofada that I find I like more now. Maybe the mushroom sauce just got too creamy for me? Maybe I just need to cook the mushroom version again to remind me of how good it is. In any case I think I had better write the recipe down, so I don’t forget. Reminder to send a list over to my sisters and brother…
Last weekend we got the last tongue at the butcher’s. It is smaller than I remember we had it in Manila. Cleaning it is a chore and a bit yukky, but J was nice and finished off what I started.
- olive oil
- 1 lengua/beef tongue (about 3lbs)
- 1 small can tomato paste
- ¼ to ½ c white wine
- 4 tsp chopped garlic
- 1 large white onion, chopped
- ½ tsp peppercorns
- 2 tsp salt or 2 tbsp Knorr seasoning / soy sauce
- A bit of worcestershire sauce if you want
- 1 lb mushrooms (brown or white), slice each into 2 if they are large
- about 16 green olives
- 1 russet potato cut into ½” thk wedges, or some little potatos, halved
- Boil water in a pot or dutch oven large enough to fit the entire lengua. Place lengua in boiling water for 10-15minutes. Remove and rinse in cold water. Cut white outer layer from tongue.
- Brown the tongue in olive oil in a dutch oven. Add garlic, onion, wine, tomato paste, salt/Knorr, and pepper, and cover with water. Boil, then simmer until tender (about 2 1/2 to 3 1/2 hours, judge by forking the meat). Remove tongue and slice into 1/3” thick pieces. Set aside.
- Fry potato slices in olive oil until golden brown. Set aside. Fry mushrooms in olive oil. Set aside.
- Season the sauce, add olives, simmer to thicken. Thicken with a roux if you want. Add mushrooms and potato slices, cook for about 3-5 minutes.
- Arrange lengua on plate and pour sauce over OR return lengua to sauce and simmer for a few more minutes.