My newly found recipe. This has been one of my favorite dish since I was a kid. But I have never attempted to cook one since I don't know how to clean the tongue. Last December though, after checking some videos online on how to clean the tongue, I finally decided to try it, and it turned out quite well. I serve it over Christmas dinner and everybody loves it. Everybody that eat tongue that is.
1 ox tongue (about 1.1 kilos)
2 tbsp. of vinegar
1 whole garlic
1 whole onion
6 peppercorns
1 bay leaf
1/2 carrot
a few stalks of leek
1 can condensed mushroom soup
1/4 c. + 2 tbsp. of butter
1 onion, chopped
1/2 k. of potatoes
1/2 c. of milk
salt and pepper
1 tsp. of finely chopped fresh parsley
1 onion, sliced
4 button mushrooms, chopped
Clean the tongue by scraping the knife under running water. Place in a glass bowl and cover with water. Add 2 tbsp. of vinegar. With your hands, "wash" the tongue in the warer-vinegar solution. Rinse well. Place the ox tongue in a casserole and cover with water. Pierce garlic in several places with a sharp pointed knife. Add garlic, onion, carrot, leeks, peppercorns and bay leaf to the tongue. Set over medium heat and bring to a soft boil, removing scum as it rises. Lower heat, cover and simmer until tender, about 3-4 hours.
When the tongue is tender, transfer it to a plate and cool completely. Remove the skin and slice crosswise into 1/4″ thick slices. Set aside. Strain the broth.
Over medium-high heat, melt 1 tbsp. of butter in a skillet. Brown the chopped onion. Remove with a slotted spoon and drain on paper towels. Set aside.
Increase heat to high and melt the remaining butter in the skillet. Add the sliced lengua and brown them in batches, removing them as they brown and adding more butter if necessary. Saute the sliced onion in the skillet. Add the chopped mushrooms. Dilute the mushroom soup with the meat broth. Use equal parts of soup and broth for a regular sauce; reduce the amount of broth by half for a thicker sauce. Pour diluted soup into the skillet. Lower heat to medium and bring to a soft boil, stirring to make sure that no lumps remain. Return the tongue slices to the skillet and heat through.
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