Lengua in sauce takes a couple of hours to cook, but is so well worth the wait! With velvety-soft ox tongue and creamy sauce , it’s bound to be a crowd favorite. Serve with steamed rice, mashed potatoes, or egg noodles for an incredible special day or everyday dinner meal!
Ox tongue is one among my favorite cuts of meat, but I don’t cook with it as often as I’d like because G won’t touch anything “offal.” Lengua requires an honest few hours to organize , and that i find it impractical to place all that effort into a meal that just one person would eat.
I wish G would be a touch more adventurous and check out it a minimum of once. He’d be pleasantly surprised how much more succulent and flavorful tongue is than the other beef parts. Add its melt-in-your-mouth tenderness with a creamy sauce , i’m sure he’d be a convert!
Lengua in sauce ingredients
- Tongue – you’ll use beef or pork tongue
- Beef broth – reserved from pre-cooking the lengua
- Mushrooms – canned or fresh button mushrooms
- Butter – you’ll substitute vegetable oil , but butter adds flavor
- Cream of mushroom soup – reconstitute with the reserved broth or milk for extra creaminess
How long to cook lengua
Tongue is a simple and versatile ingredient, but it does require considerable time to cook. It should feel soft to the touch and tender enough to pierce with a knife with little or no resistance.
Allow 3 to 4 hours for an inexpensive 3-pound size or approximately 50 to hour per pound. you’ll also use Instant Pot to chop down the time involved, and it always takes about hour of pressure cooking.
- Allow the cooked tongue to chill to the touch and peel before it’s completely cooled. The skin is simpler to tug off while still warm. If the tongue is cold, a vegetable peeler is that the best tool to shave off the skin cleanly and without tons of waste.
- While it’s easier to peel while slightly warm, it’s easier to chop into neater slices when chilled. After peeling, refrigerate for about 1 to 2 hours until completely cooled.
- For a richer sauce, decrease the broth to 1 1/2 cups, add table cream (Nestle’s all-purpose cream) during the last 5 minutes of cook time, and simmer until heated.
- Lengua is typically served for special occasions thanks to the long cook time but with proper meal planning, you’ll enjoy this delicious meat for everyday family dinners, too.
- You can simmer it one or two days ahead to tenderize and prepare it consistent with your favorite recipes like this tongue with creamy mushroom gravy and estofado subsequent day. you’ll also buy a bigger piece good for a few of meals and store unused portions in an airtight container for future use. Refrigerate for up to three days or freeze for up to 2 months.