broth in which the ox / beef tonguelengua had ooked
Heat about three tablespoonfuls of butter in a skillet. Brown the ox tongue slices in batches. Flip them over halfway through the process to brown both sides. Add more butter to the skillet with every batch of ox tongue slices.
As the ox tongue slices brown, remove them from the skillet and arrange on a serving platter. Keep them warm (inside the oven is a good place) while you make the gravy.
Add more butter to the skillet so that you have about four tablespoonfuls in there. Add the flour all at once and stir well. Over medium heat, cook the flour in the butter until browned, about six to seven minutes (you're making a brown roux for the gravy base).
Pour in the broth (warmed to room temperature) a little at a time, stirring as you pour. Stop when you reach the consistency you prefer. Some people like their gravy really thick; other's don't. Simmer for a few minutes, stirring occasionally. Turn off the heat, season with salt and pepper, and add whatever aromatics and herbs you like.
Pour the gravy over the browned ox tongue slices and serve.
Ox / Beef Tongue (Lengua) With Gravy printed from https://casaveneracion.com/ox-beef-tongue-lengua-gravy/ for personal use only. Not for republication nor distribution.