1 ox tongue
2 kalamansi(calamondin)juice or 1 lemon (juice)
¼ cup soy sauce
¼ cup olive oil
5 garlic, minced
2 medium onion
1/3 cup fresh tomatoes, chopped
3 tbsps soy sauce
salt to taste
¼ tsp peppercorn
¼ cup white wine
enough water to cover tongue
½ cup butter
½ cup mushroom, sliced
¼ cup all purpose flour
strained stock from tongue
Rub tongue with salt and vinegar. -Rinse and boil for 5 minutes.
Scrape white coating on surface. Marinate in kalamansi juice and soy sauce for 1 hour.
Brown in olive oil. Put back the tongue and blend the rest of the ingredients.
Pour into large saucepan, bring to a boil then lower heat. Simmer for 3 hours or until tongue is tender. Strain stock and set aside. Slice tongue and arrange on a platter.
Prepare mushroom sauce: Cook mushroom in butter strain and set aside.Add in the flour to make a roux. Add in the reserved stock from tongue and cooked mushrooms boil until thickened. (coats the back of a spoon).