This is a simple lengua or ox tongue with mushrooms recipe that requires simple and few ingredients. The process of cooking this dish is cooking the ox tongue first by boiling it in spices, seasonings and liquor (Gin). Then making the creamy sauce with flour, butter, cream, mushroom and wine (sherry and brandy). The wine is best for removing the gamy flavor of meat and this is the reason why it is included in this dish. You will be delighted with the taste of this dish with it’s creamy mushroom sauce.
Ox Tongue with Mushrooms: A Creamy, Comforting Classic
Growing up in my grandmother’s house in Batangas, Sundays were always special. The kitchen would come alive with the comforting sounds of simmering pots and the aroma of slow-cooked dishes that carried generations of tradition. My Tita Lilia, the family’s designated cook, had a recipe that we all looked forward to—ox tongue with mushrooms in a rich, velvety sauce. It was one of those dishes that took patience, but the reward was always worth it.
A Dish Rooted in Tradition and Patience
Lengua, or ox tongue, has been a beloved dish in many Filipino households, a testament to our knack for making even the toughest cuts of meat melt-in-your-mouth tender. The influence of Spanish cuisine is undeniable, with its heavy use of wine and cream, but the Filipino touch makes it even more special. I remember my Lolo Pabling telling us how this dish was often reserved for fiestas or celebrations because it required time and effort. He always said that a dish like this teaches patience, and now, I understand why.
Preparing the Ox Tongue with Mushrooms: Why It Matters
One of the secrets to making ox tongue with mushrooms taste absolutely divine is in the preparation. My Tita Lilia always stressed the importance of cleaning the tongue properly. She would blanch it in boiling water for about five minutes to loosen the tough outer skin. Once peeled, the tongue would be seared until golden brown, sealing in its natural juices. This simple step makes a difference—it locks in flavor and gives the meat a beautifully caramelized exterior.
After searing, the tongue is slowly simmered with peppercorns, bay leaves, salt, and a splash of gin. My uncle, Tito Ben, once told me that gin helps cut through any gaminess in the meat, making the final dish more refined. This simmering process transforms what is usually a tough cut into something buttery soft, absorbing all the aromatic flavors along the way. The cooking liquid is then reserved to enrich the sauce later, a trick passed down through generations in our family.
The Magic of the Creamy Mushroom Sauce
Once the tongue is tender and sliced into thin diagonal pieces, the real magic begins—the sauce. Making a proper roux is the key to that signature silky texture. My cousin Maricel, who studied culinary arts, explained to me once why toasting flour before adding butter creates a richer base for the sauce. The flour turns a warm, nutty color, developing deeper flavors that complement the creamy elements to come.
With the roux ready, the reserved stock is added, followed by sherry and brandy. These wines aren’t just for show; they work wonders in enhancing the dish by further eliminating any lingering gaminess and adding a subtle sweetness that balances the creamy richness. Then come the mushrooms, their earthy flavor blending seamlessly into the sauce. Finally, a generous pour of heavy cream brings everything together, resulting in a luxurious, velvety consistency that coats every slice of tender tongue.
Why This Dish Stands the Test of Time
Ox tongue with mushrooms is a dish that tells a story. It speaks of patience, tradition, and the love that goes into making something extraordinary out of humble ingredients. In Filipino homes, it’s a dish often served on special occasions, but it’s also one of those recipes that can bring warmth to an ordinary Sunday meal.
I remember the first time I tried making this dish on my own. I was nervous, afraid I wouldn’t do it justice, but as I followed my Tita Lilia’s instructions, I felt her presence in every step. When I finally plated it, garnished with olives just as she used to, I knew I had carried on a little piece of our family’s culinary heritage.
A Dish Worth the Time and Effort
If you’ve never tried making ox tongue with mushrooms, don’t be intimidated. It may take time, but the process is just as rewarding as the final dish. It’s a meal that invites you to slow down, appreciate the craft of cooking, and share a piece of tradition with those you love. Whether served with steaming white rice or a side of buttered vegetables, this creamy, flavorful dish will always have a place on our family table—and hopefully, on yours too.
How to Cook the Ox Tongue With Mushrooms
Ingredients
For the ox tongue with mushrooms:
- 1/2 cup flour
- 1 cup butter
- 1 liter ox tongue stock get the stock from cooked ox tongue
- 1 cup sherry
- 1/2 cup brandy
- 2 cups whole mushrooms
- 1/2 cup cream optional
- salt and pepper to taste
- 1 recipe lutong dila ng baka cooked ox tongue: see recipe below
- 1/2 cup green olives
For the cooked ox tongue recipe:
- 1 kilo whole ox tongue
- 1 teaspoon whole black peppercorns
- 1 pc bay leaf
- 1 teaspoon salt
- 1/4 cup Ilocano cane or strong wine vinegar
- 3/4 cup Gin
- 1 onion quartered
Instructions
How to cook the tongue:
- Clean the tongue by blanching about 5 minutes. Remove coarse outer layer.
- Fry the tongue to seal the meat.
- In a large pan, cook the tongue with the peppercorns, bay leaf, salt, vinegar, gin and onion.
- Bring to a boil then simmer covered. As the liquid reduces, add water until the tongue is cooked.
- Remove the tongue and strain the remaining stock back into the pan. Reserve the stock.
- Slice the tongue diagonally into 1/4-inch portions and set aside.
How to cook Ox Tongue With Mushrooms:
- Make a blond roux lay lightly toasting flour in a saucepan until flour is creamy in color.
- Add butter and cook into a fine paste. Add stock, wine and mushrooms. Simmer until thick.
- Add cream, if desired. Season with salt and pepper to taste. Add sliced tongue and garnish with olives.
Notes
Cooking Tips:
Properly Clean and Prep the Ox Tongue
Before cooking, blanch the ox tongue in boiling water for about five minutes to loosen the tough outer skin, then peel it off carefully. This step removes impurities and ensures a cleaner, more refined taste. Searing the tongue before simmering locks in juices and enhances its flavor.Slow Cook for Ultimate Tenderness
Simmer the ox tongue in a pot with aromatics like bay leaves, peppercorns, and a splash of gin or vinegar for at least 2 to 3 hours until fork-tender. Low and slow cooking allows the collagen in the meat to break down, resulting in a melt-in-your-mouth texture. Using the reserved broth in the sauce adds extra depth and richness to the dish.Build a Rich, Creamy Mushroom Sauce
Start the sauce by making a roux with butter and flour, then gradually whisk in the reserved broth to create a smooth, velvety base. Adding brandy or sherry enhances the flavor and balances the richness of the cream. Let the sauce simmer gently with mushrooms to fully develop its deep, savory taste before coating the sliced ox tongue.
i really appreciate the way you post your ingredients in ox tongue.thank you
Hi Villy, thanks also for the kind words! Cheers!