Lengua (ox tongue) in cream and corn sauce

casaveneracion.com Lengua (ox tongue) in cream and corn sauce

A new and better version of a recipe posted on Christmas Day in 2009 which, in turn, was a remake of a 2006 recipe. In the 2009 version, the sauce was made with a roux, corn water, cream and the broth in which the ox tongue was cooked. It was pretty good, it was a breeze to make too, but then I discovered that by ditching the broth and substituting milk, and by adding grated cheese, the sauce becomes richer and creamier. We just had this for lunch today and we all loved it.

casaveneracion.com Lengua (ox tongue) in cream and corn sauce

Recipe: Lengua (ox tongue) with corn, mashed potatoes and cheesy cream sauce

Summary: Because of the variation of the sauce, I am giving this new version a new name.

Ingredients

  • 1 ox tongue, about a kilo and a half
  • 2 tbsps. of salt
  • 1 tsp. of peppercorns
  • 2 celery stalks
  • 1 carrot
  • 1 onion, halved
  • 4 garlic cloves

For the sauce:

  • 1/3 c. of butter
  • 1/3 c. of all-purpose flour
  • the liquid from a can of corn kernels
  • 1 c. of cream
  • about 2 c. of milk
  • 1/2 of shredded cheese (I used Gouda but feel free to substitute other kinds of cheese)
  • salt
  • pepper
  • 2 tbsps. of chopped parsley

To assemble:

  • mashed potatoes
  • corn kernels (I used canned), heated with 1 tbsp. of butter and a pinch of salt

casaveneracion.com Lengua (ox tongue) in cream and corn sauce

Instructions

    1. Cook the ox tongue in water together with the salt, peppercorns, celery stalks, carrot, onion and garlic. In a slow cooker, it took ten hours on auto setting. You don’t really need a slow cooker for this, however, although it is a huge convenience. You can use any thick bottomed pan, cook over a slow simmer after the liquid boils — it will take four to five hours.
    2. Lift the ox tongue from the liquid, transfer to a plate, cover loosely with foil and cool completely. If there is time, chill in the fridge for a few hours. This will make slicing easier and prevent the meet from falling apart.
    3. After the ox tongue has cooled, peel off the skin (it should pull off easily if the tongue has been cooked thoroughly). Slice the ox tongue. How thinly or how thickly depends on you. Set aside.
    4. Make the sauce.
    5. Melt the butter in a sauce pan. Add the flour, all at once, stirring vigorously to smoothen out any lumps. Cook over medium heat for about five to seven minutes or until the edges of the mixture start to brown.
    6. Meanwhile, stir together the corn water and milk. Pour very slowly into the butter-flour mixture, stirring as you pour. Cook, stirring, until thickened and bubbly. Pour in the cream. Add the cheese. Stir until the cheese melts. If the sauce appears too thick for you (I like it thick), pour in more milk and cook a bit longer to blend. Taste the sauce and add salt and pepper, as needed. Stir in the parsley. Optionally (but highly recommended), stir in a couple of tablespoonfuls of butter.

casaveneracion.com Lengua (ox tongue) in cream and corn sauce

  1. To assemble, arrange a few slices of ox tongue on a plate. On the side, place scoops of mashed potatoes and buttered corn. Pour sauce over the meat and sidings.

Preparation time: 30 minute(s)

Cooking time: 5 hour(s)

Number of servings (yield): 6

The 2009 recipe is on page two. The link is below.





Comments

  1. julie says

    my daughter loves lengua though i don’t think i have the skill to cook it the way she wants it. she loves focaccia too. we buy focaccia bread during (sidcor) market one sunday marketing at the lung center of the phils.

    we get grilled tuna and maya-maya ulo as well for our sinigang.

  2. says

    Hi Connie! I tried out your Baked Macaroni recipe for Noche Buena and it turned out great! The hubby and I loved the cream-cheesy topping! Now, I’ve been trying to look for a recipe for lengua – a cross between the original estofado recipe and something with a red wine-y semi-sweet sauce. I remember eating that kind of dish at Sulo Hotel back when I was in grade school. If you have anything similar, please do share. I’m thinking of experimenting, but I’m a little afraid to waste my lovely lengua :) I have two and I am getting ready to use your Lengua with Mushroom Sauce recipe right now … for Christmas lunch!! Yum! Thanks! I appreciate your fab site!

  3. nina ramos says

    Hi! this is my family’s most favorite recipe. I’m glad you published how to cook it. I’m new at cooking and i want to try out new stuff. This will definitely be my next endevour. I just wanna ask if you can translate peppercorn and bay leaf in tagalog coz’ i think i’ll have a hard time buying it if i use this term. thanks. God Bless.

  4. pyjamas says

    peppercorn and bay leaf = laurel na may pamintang buo? yung kalimitang ginagamit sa adobo?

    is it right ms. connie?

  5. luz basilonia - ty says

    Hi Connie! I’ve been an ardent follower of your recipes/websites for such a long time. You inspire me to be creative and try new recipes that I can serve to my family. I really love eating Ox tongue but can’t seem to have the guts to cook it. I will definitely try this recipe for our Media Noche this coming 31st. Happy Holidays!

  6. jun says

    hi! you mentioned pressure cooking ox tongue for about 2 hours and fifteen minutes. i have read from other sites doing it for about 30 minutes. i have not yet tried any. what could you say regarding this?

  7. carmen says

    Lengua with bread was just how Hizon’s used to serve it way, way back…

    The four hours cooking time? Worth every second of this truly ‘food of the gods’ dish!

    Thanks so much for sharing, Connie!

  8. Grace says

    Hi Ms. Connie! :-) your dishes make me drool! :-) I am a lazy cook but after seeing your blog, you inspire me to become a great chef! :-) hehe! :-) thank you so much for sharing your recipes! :-) God bless! :-)

  9. beth says

    Can i use a different meat, instead of ox tongue, cause my children do not eat lengua…if so what would be a good cut of meat? chuck, sirloin etc? please advise thank you

      • beth says

        thank you Connie…i will make this for Mother’s day..happy mother’s day to you also. Love your website..please don’t ever stop giving us good recipes

  10. anna ong says

    hi connie,just wanna ask what kind of cream did you use for this recipe?..
    i’m one of your avid follower since 2009 and who always falls in love with your recipes..:) your recipe tastes like diamonds!always a winnner!
    thanks a lot for sharing your cooking talent with us and may the good Lord bless your heart and your family always..:0)

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