Mymy Suajico –
Santiago 蔡马安
Beef
Tongue or Lengua is widely used world over, most notably in Mexico often seen
in their tacos & burritos. This particular recipe is most popular in the
Philippines, actually a fusion dish strongly influenced by Spanish and
reinterpreted thru the years by locals. This dish is rich & comforting. Resembling
stroganoff, but in this case using beef tongue which if properly cooked and
prepared could be more tastier than a
fine steak.
Ingredients:
1 pc beef
tongue
6 pcs. Portabella Mushrooms
(or any woody mushroom)
1 can Cream of Mushroom
1 cup beef stock
2 tbsp. Caramelized Onions
¼ cup White Wine
2 tbsp.
Minced Garlic
½ Jalapenos
(optional for spice), thinly sliced
¼ cup salted butter
Olive
Oil for sautéing
Fish
Sauce & freshly ground pepper to taste
Procedure:
In a
stock pot, boil water, add salt and immerse the whole tongue to cook until
tender (This is the longest part of the process- best to do the day before)
Remove
the meat & slice crosswise. Peel the outer skin membrane, if cooked right, this
should be as easy as peeling a Band-Aid, set aside
In a
pan, sauté garlic in Olive Oil until brown, add in portabella
Deglaze
pan with white wine and simmer for 2 minutes
Add in beef
tongue and cook for 5 minutes
Pour in
beef stock & stir in the mushroom cream until dissolved
Simmer for
another 5 minutes, savor with fish sauce & pepper
Serve
topped with caramelized onions or garnish with jalapeno peppers
