Lengua In Creamy White Sauce Recipe


  • 1 piece Ox Tongue (~2 kgs.)
  • Water to cover
  • Black pepper corns
  • Salt to taste (approx. 1 tsp.)
  • 1-2 bay leaves (laurel)
  • 3-4 cloves garlic, chopped
  • 1 white onion, chopped
  • 1 can button mushrooms whole, cut in half
  • 1 tetra pack all-purpose cream
  • Ox tongue broth
  • 1/2 cup Frozen green peas
  • 2 tbsp Butter
  • 3 tbsp Olive oil
  • Salt and pepper to taste
Lengua In Creamy White Sauce Recipe

  1. Clean the ox tongue thoroughly, rub with salt (then, rub with vinegar if needed) and rinse.
  2. In a large pot, place ox tongue and cover with enough water.
  3. Add bay leaves, pepper corns and salt (start with 1-1.5 tablespoons).
  4. Simmer over very low heat. The ox tongue we used was about 2 kgs. and it took around 3-3.5 hours to tenderize the meat. You can opt to use a pressure cooker, where it will only take ~40 mins to 1 hr.
  5. Allow to cool before slicing thinly. Make sure to save the broth.
  6. In a large skillet, put 3 tbsp olive oil and 2 tbsp butter.
  7. Sear the sliced ox tongue until brown on both sides, about 2 mins per side. Set aside.
  8. Remove excess oil or add more if needed.
  9. Sautee garlic and onions until slightly brown.
  10. Add mushrooms and ox tongue broth. Season with salt and pepper.
  11. Add cream and simmer. Adjust seasoning if needed.
  12. Add peas.
  13. You can put back the seared ox tongue and simmer, or just pour the sauce on top.

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