Ox Tongue with Mushroom Butter Sauce Lengua Con Champignon
Indulge in the rich, velvety flavors of Ox Tongue with Mushroom Butter Sauce, known as Lengua Con Champignon, a timeless dish that marries tender braised beef tongue with a luxurious mushroom-infused cream sauce. This culinary masterpiece begins with a lengthy simmer, where the ox tongue is cooked to perfection alongside aromatic bay leaves and black peppercorns. The tongue is then seared to golden-brown perfection before being enveloped in a decadent sauce made with butter, earthy mushrooms, beef broth, and a touch of heavy cream for a silky finish. Perfect for special occasions, this dish pairs wonderfully with steamed rice, mashed potatoes, or buttered vegetables. Sophisticated yet comforting, Lengua Con Champignon brings restaurant-quality elegance to your kitchen.
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Recipe Information
Ingredients
- 1 whole Ox tongue
- 8 cups Water
- 2 tablespoons Salt
- 3 pieces Bay leaves
- 1 teaspoon Black peppercorns
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 2 cups Mushrooms, sliced
- 2 tablespoons All-purpose flour
- 1.5 cups Beef broth
- 0.5 cup Heavy cream
- 2 tablespoons Soy sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped parsley (optional garnish)
Instructions
Thoroughly clean the ox tongue by scrubbing it under running water. If needed, blanch it in boiling water for a few minutes to make cleaning easier, then rinse again.
In a large pot, add the ox tongue, 8 cups of water, salt, bay leaves, and black peppercorns. Bring to a boil, then lower the heat to a simmer and cook for about 2-3 hours or until the tongue is tender.
Once cooked, remove the ox tongue from the pot and allow it to cool slightly. Peel off the thick white skin from the tongue. Slice the tongue thinly into even portions, about 1/4 inch thick.
In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Lightly sear the ox tongue slices on both sides until golden brown, about 2-3 minutes per side. Set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Sauté the minced garlic and chopped onion until translucent and aromatic, about 2-3 minutes.
Add the sliced mushrooms to the skillet and cook until they release their natural juices and soften, about 5 minutes.
Sprinkle the flour over the mushroom mixture and stir to combine, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the beef broth while continuously stirring to avoid lumps. Simmer the sauce for about 3-4 minutes until it thickens.
Stir in the heavy cream, soy sauce, salt, and ground black pepper. Cook for another 2 minutes, adjusting seasoning to taste.
Return the seared ox tongue slices to the skillet, nesting them in the mushroom butter sauce. Simmer for 5-7 minutes to allow the flavors to meld together.
Transfer the ox tongue slices and mushroom butter sauce to a serving platter. Garnish with chopped parsley if desired.
Serve hot with steamed rice, mashed potatoes, or buttered vegetables.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 18245 mg | 793% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 10.9 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 232 mg | 18% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1489 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
