OX TONGUE IN MUSHROOM BUTTER SAUCE

OX TONGUE IN MUSHROOM BUTTER SAUCE

Makes 8-10 servings

Ingredients


1 piece MONTEREY OX TONGUE (1 ½ KILOS)
2 tbsp rock salt
¼ cup SUPREMO CANE VINEGAR
¼ cup calamansi juice
½ cup soy sauce
¼ cup MAGNOLIA NUTRI-OIL
½ cup MAGNOLIA GOLD BUTTER
3 piece onion, chopped
10 clove garlic, minced
1 cup fresh tomato, chopped
1/3 cup soy sauce
2 piece bay leaves
½ tsp peppercorns
½ cup white wine
beef broth or water, enough to cover tongue


Mushroom-Butter Sauce:
½ cup MAGNOLIA GOLD BUTTER
¼ cup PUREFOODS BARON ALL PURPOSE FLOUR
1 cup button mushrooms, sliced


Procedure
Rub tongue with salt and vinegar. Rinse and boil tongue for 30 minutes. Scrape white coating on tongue surface. Marinate in calamansi juice and soy sauce for at least 2 hours. Remove tongue from marinade and brown in oil and butter in a medium sized saucepot. Set aside. In the same pan, sauté onions, garlic and tomatoes. Put back tongue with sautéed vegetables. Add in the rest of the ingredients. Bring to a boil then lower heat. Simmer for 3-4 hours or until tongue is tender. Strain braising liquid and set aside. Slice tongue and arrange on serving platter. Set aside.

To make Mushroom Butter Sauce: Melt butter in a small saucepan. Whisk in flour making sure no lumps are formed. Add in mushrooms. Pour in reserved braising liquid and simmer mixture for 2-3 minutes until slightly thickened. Pour sauce over sliced meat and serve while still hot.