Beef Lengua in Creamy Sauce
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!
Servings: 6 servings
Calories:
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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.