Beef Lengua in rich and creamy sauce with corn kernels and mushrooms. A true crowd-pleaser that is so easy to make yet so appetizing. Just a whiff will bring the family to the dinner table!
This dish brings out memories of special occasions back home. This is my first pick when I see it on the table then I’d swing back again for another serving. That’s how much i love it! Tender beef tongue in creamy sauce with mushrooms and corn is just how I like it.
What is Lengua?
Most of you probably know this but for those who are unfamiliar, it’s Spanish for tongue. In the Philippines, it’s a dish commonly served at fiestas, special occasions or at the restaurants. At first I thought it was tedious to make but oh boy am I wrong! Once you get past the boiling and peeling of the skin layer of the tongue, it’s smooth sailing.
How to make Beef Lengua in Creamy Sauce.
I can’t reiterate enough how easy it is to make lengua. Once you get the beef tongue nice and tender, the next steps are simple. Boiling beef’s tongue usually takes some hours especially if it’s of bigger size. I used around 1 1/2 kilos or more or less 3 pounds and it took me 1.5 to 2 hours to bring it to the tenderness I prefer.
Is there another way to prepare the beef tongue?
To cut the cooking time you can use a pressure cooker. Once it’s done and tender, save the stock for later used then let it rest a bit to cool down. When it’s cool to touch, peel the hard skin layer using a knife. It’s not hard to remove and I even manage to just pull it with my hand, but don’t take the chance and just use a knife. With the skin out of the way, slice the tongue cross-wise about 1 cm in thickness.
So that’s it for the hard part, the following steps are easy peasy even if your a beginner or a seasoned cook. Melt butter in a deep pan and saute onion and garlic. Tip in the sliced beef tongue and stir to distribute evenly on the pan. Pour some of the stock from boiling, liquid seasoning, beef cube, corn kernels, mushrooms, and lastly the liquid cream. Let it simmer until the cream is thick then season with salt and pepper and voila! Serve while hot!
Tips for Beef Lengua in Creamy Sauce.
- If you are using fresh mushrooms, wash thoroughly and slice thinly then include them when you saute the garlic and onion.
- I used creme fleurette but you can also use all-purpose cream.
- For best results, I highly suggest using fresh beef tongue if you’re planning to make this dish.
The secret ingredient is always LOVE
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Beef Lengua in Creamy Sauce
- 1 ½ kg beef tongue / lengua
- 1 tbsp salt for boiling the tongue
- 6-7 cups water for boiling the tongue
- 3 cloves garlic chopped
- ½ onion chopped
- 3 tbsp butter
- ½ cup stock from boiling the beef tongue
- 1 pc beef cube
- 1 tsp Maggi liquid seasoning
- ⅔ cup canned corn kernels
- ⅔ cup canned mushrooms
- 1 cup creme fleurette or all-purpose cream
- salt and pepper for seasoning
- Wash the beef tongue thoroughly and place in a large cooking pot. Add 6-7 cups of water or until the tongue is submerged. Add salt and boil for 2 hours or until tender.
- Remove the beef tongue from the pot and save the stock for later use. Let it rest on a chopping board until cool to touch.
- With a knife, peel the skin layer off. Slice the tongue cross-wise with a thickness of approx. 1 cm. Set aside
- Melt butter in a deep pan over medium heat. Saute onion until translucent then the garlic until fragrant. Tip in the sliced beef tongue and stir to distribute on the pan.
- Pour ½ cup of the stock/liquid from boiling the tongue then add the beef cube and Maggi seasoning. Stir to mix the ingredients.
- Add the corn kernels, mushrooms, and cream. Stir to evenly distribute the corn and mushrooms then simmer the sauce is thick and creamy (approx. 8 – 10 minutes). Taste and season with salt and pepper. Transfer in a serving dish and enjoy while hot. Bon appetit!
- To cut the boiling time of the beef tongue, you can use a pressure cooker.
- Save 1 cup of the stock from boiling the beef tongue and discard the rest.
- Skim off any scum when boiling the beef tongue.
- Add more water if needed when boiling the beef tongue.