Lengua in Creamy White Sauce

The original kitchen invader (my sister) has done it again! When she invades the kitchen, it becomes her realm. This time, she whipped up an elegant ‘ulam’ that’s only usually served during holidays and special occasions.

Of course, no one complained and we all enjoyed her version of beef lengua served in a creamy white sauce with peas and mushrooms.




Here’s the 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


(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.

Serve with steamed rice, plain pasta in garlic-olive oil, or simple pasta and veggie salad (with mayo dressing).