Lengua with Mushroom Sauce
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Brand
Festive dish of Spanish origin -- tender slices of beef tongue in creamy mushroom sauce
Ingredients
Marinade:
- MAGGI® Professional Magic Sarap 3 tbsp (24 g)
- MAGGI® Professional Concentrated Liquid Seasoning 3 tbsp (45 ml)
- black pepper 2 tsp (4.66 g)
- calamansi juice 1/4 cup (60 ml)
- lengua 4000 g
- cooking oil 1/2 cup (125 ml)
- onion 2 large (200 g)
- carrot 1 large (100 g)
- celery 3 sticks (100 g)
- water 16 cups (4000 ml)
- MAGGI® Professional Beef Stock 4 tbsp (40 g)
- MAGGI® Professional Magic Sarap 2 tbsp (16 g)
- bay leaf 1 pc
- clove 1 pc
- black peppercorns 10 pcs
- Spanish chorizo 2 pcs (120 g)
- bacon 1/2 cup (125 g)
- ham 1/2 cup (125 g)
- onion 1 large (80 g)
- garlic 1 tbsp (9 g)
- canned mushrooms 2 cups (364 g)
- flour 1/4 cup (40 g)
- reserved stock 8 cups (2000 ml)
- canned cream of mushroom 2 cans
- NESTLÉ All Purpose Cream 2 cups (500 g)
- cheese 1 cup (115 g)
- MAGGI® Professional Magic Sarap to taste
- black pepper to taste
Preparation
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1Prepare the Marinade. Combine the MAGGI® Professional Magic Sarap, MAGGI® Professional Concentrated Liquid Seasoning, black pepper, and calamansi juice. Use this to marinate the cleaned lengua for at least 1 hour. Drain the marinade before browning the lengua.
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2Heat 2 tbsp cooking oil in a large pot. When oil is very hot, brown the marinated lengua on all sides. Set aside.
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3In the same pan, sweat the onions, carrots, and celery for 2 - 3 minutes adding one after the other. When the vegetables are soft and fragrant, add in the browned lengua. Cook for 2 minutes before adding the water. Let the water boil before adding the MAGGI® Professional Beef Stock, bay leaf, clove, and peppercorns.
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4Lower the heat to simmer the lengua, covered, for 2 hours or the lengua is tender but not overly so. Let cool then slice lengua into 1/4 inch thick slices.
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5Heat another saucepot and fry the Spanish chorizo to render the fat. Set aside. Add the bacon and fry with the ham until its fat is rendered around 5 - 10 minutes. Add in the onions and garlic. Saute for 2 - 3 minutes or until soft and translucent. Stir in the mushrooms and saute for 1 minute before adding the toasted flour. Mix the flour with the vegetables. Add the the reserved stock while whisking the mixture to dissolve the flour. Let the mixture simmer then add the sliced lengua and the canned cream of mushrooms. Mix until the canned cream of mushroom is thoroughly dissolved. Simmer the pot for 30 minutes to 1 hour or until the lengua is thoroughly tender.
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6Lastly, add the NESTLÉ All Purpose Cream and the grated cheese and mix until the cheese is melted.
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7Adjust seasoning with MAGGI® Professional Magic Sarap and black pepper. Simmer for another minute before serving.
