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Ox Tongue with Mushrooms
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5 from 1 vote

How to Cook the Ox Tongue With Mushrooms

Ox tongue with mushrooms is a rich and velvety dish featuring melt-in-your-mouth tender beef tongue smothered in a creamy, savory mushroom sauce, perfect for special occasions.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Beef Recipe
Cuisine: Filipino/Spanish
Keyword: ox tongue recipe, ox tongue with mushrooms
Servings: 6 servings
Calories: 452kcal
Author: Manny

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.