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

Lengua (ox tongue) in cream and corn sauce

Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 6
Author Connie Veneracion


  • 1 ox tongue about 1.5 kilograms
  • 2 tablespoons salt
  • 1 teaspoon peppercorns
  • 2 stalks celery
  • 1 carrot
  • 1 onion halved
  • 4 cloves garlic

For the sauce

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

To assemble


  • 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.
  • 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.
  • 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.
  • Make the sauce.
  • 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.
  • 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.
  • 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.