Lengua (ox tongue) in cream and corn sauce
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Filed under Mighty meaty; My recipes; beef, Christmas & New Year, Kitchen experiments, ox tongue
Say lengua in the Philippines and the image conjured is a dish of sliced ox tongue served either with mushrooms and white sauce, simply called lengua in mushroom sauce, or a dark sweet-salty sauce called estofado.
This dish is a variation of lengua in mushroom sauce. I have cooked this more than half a dozen times before but photographing was always a headache–it’s not easy taking photos of white subjects especially without using the flash. I suppose that my failure to take a decent photo of this dish in the past was a sort of blessing as well. See, while I used canned corn kernels before, when I cooked my ox tongue in cream and corn sauce two nights ago, I decided to use fresh corn.
I had about six cobs of Japanese corn I bought from Shopwise but my kids wouldn’t eat them off the cob. I thought it was strange considering that they’re real corn eaters and steamed Japanese corn was always a favorite. Well, I stopped wondering after trying the corn myself–they weren’t as sweet as they used to be. They weren’t crisp either. After 45 minutes in the steamer, usually more than enough to cook them just right, they tasted like they should have stayed in the steamer for at least another 45 minutes.
So, I had all those corn cobs which no one would eat. I wrapped them in cling film, put them in the fridge and, the following day, I scraped the kernels off the cobs and used them to cook the ox tongue. Another 45 minutes of cooking and the kernels were perfect — still crisp but without the raw taste.
Ingredients :
1 ox tongue (about 1-1/2 kg.)
1 whole onion
1 whole garlic
1 tbsp. of peppercorns
a bay leaf
1 225 g. carton of all-purpose (single) cream
1/3 c. of butter
4-6 tbsps. of corn starch
3-4 c. of corn kernels
3/4 c. of chopped onion
salt
ground pepper
Cooking procedure :
Cook the ox tongue as described in the previous page.
Melt the butter in a shallow cooking pan. When frothy, cook both sides of each slice of ox tongue just until heated through. Remove each piece as it cooks, set aside and keep warm. In the remaining butter, add the chopped onions. Cook for about 30 seconds. Add the corn kernels and stir to coat each kernel with butter. Return the ox tongue slices into the cooking pan. Pour in enough broth (reserve a cup for later use) to cover the meat. Simmer for 45 minutes to an hour or until the ox tongue is very, very tender and the corn, sufficiently cooked.
Dissolve the corn starch in the reserved broth and pour into the meat and corn. Stir carefully. Continue simmering for a few minutes until the sauce thickens and clears. Pour in the cream. Stir. Season with salt and ground pepper. Simmer (uncovered to avoid curdling) for another minute. Turn off the heat. Let the flavors infuse for a couple of minutes longer before serving.
Just a few notes. You don’t have to use fresh corn. You can substitute canned corn — just drain and they’re ready. This recipe, however, uses fresh corn. If you’re using canned, add the corn together with the cream since they don’t need further cooking; you just want them reheated.
If you’re using fresh corn, here’s how to cut off the corn kernels from the cob: On the chopping board, hold a corn cob firmly in a vertical position with one hand. Cut off the kernels with a small sharp knife, turning the cob around as you cut. Do not cut too close to the cob — just use a spoon to scrape off any remaining parts of the kernels that you weren’t able to cut off.
Now remember that the corn I used had been previously steamed. You can cut off the kernels from the cobs of uncooked corn just as easily but you will have to cook them a little longer. You may want to simmer them separately before adding to the ox tongue if your ox tongue is already very tender. You don’t want the meat falling apart while waiting for the corn kernels to cook.
Serving suggestion: I know that we Filipinos are rice eaters but did you know that this dish of ox tongue in cream and corn sauce was just so good with toasted focaccia? You don’t have to bake your own bread. You can buy focaccia in bigger supermarkets and bakeries.
Cut the focaccia into 1-inch wide slices. Brush with softened butter and bake in a hot oven until toasted and crisp.
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This looks absolutely lovely
My grandma used to make tongue all the time.
Everyone in my family loves lengua. It’s really just the amount of time needed to make it tender that’s a real bummer.
my daughter loves lengua though i don’t think i have the skill to cook it the way she wants it. she loves focaccia too. we buy focaccia bread during (sidcor) market one sunday marketing at the lung center of the phils.
we get grilled tuna and maya-maya ulo as well for our sinigang.
ooohh, fish head for sinigang is soooo good.
I love lengua though haven’t tasted it with corn before. Will try it at home.
Please email me any kind of new and old recipes you have. Thanks:smile:
Hi Connie! I tried out your Baked Macaroni recipe for Noche Buena and it turned out great! The hubby and I loved the cream-cheesy topping! Now, I’ve been trying to look for a recipe for lengua – a cross between the original estofado recipe and something with a red wine-y semi-sweet sauce. I remember eating that kind of dish at Sulo Hotel back when I was in grade school. If you have anything similar, please do share. I’m thinking of experimenting, but I’m a little afraid to waste my lovely lengua
I have two and I am getting ready to use your Lengua with Mushroom Sauce recipe right now … for Christmas lunch!! Yum! Thanks! I appreciate your fab site!
Hi! this is my family’s most favorite recipe. I’m glad you published how to cook it. I’m new at cooking and i want to try out new stuff. This will definitely be my next endevour. I just wanna ask if you can translate peppercorn and bay leaf in tagalog coz’ i think i’ll have a hard time buying it if i use this term. thanks. God Bless.
peppercorn and bay leaf = laurel na may pamintang buo? yung kalimitang ginagamit sa adobo?
is it right ms. connie?
Yes, that’s it!
Oooohhh! I love lengua! I think I’m gonna try this. Miss Connie, I love your site!
Hi Connie! I’ve been an ardent follower of your recipes/websites for such a long time. You inspire me to be creative and try new recipes that I can serve to my family. I really love eating Ox tongue but can’t seem to have the guts to cook it. I will definitely try this recipe for our Media Noche this coming 31st. Happy Holidays!
Hi Ms Connie,
Can i use pressure cooker for the ox tongue? If yes, how many minutes? thanks.
I wish you’d read through the entire recipe. The answer to your question is already there.