Lengua in Creamy Mushroom Sauce

Ingredients:

• 1 Beef Tongue
• 1 Onion
• 4 cloves of garlic
• 2 bay leaves
• 1 teaspoon peppercorns
• 2 cans cream of mushroom soup
• 1 stick of butter
• 2 heads of garlic, peeled and chopped
• 1 pack cremini mushrooms, sliced
• Choppped parsley & fried garlic to garnish
• salt and pepper

Instructions:

In a large pot, place the beef tongue and add enough water to cover it. Bring to a boil and cook for about 10–15 minutes, removing any scum that rises to the surface. Take the tongue out of the hot water and peel the white thick layer off the tongue. Rinse well. Discard the water and wash the pot.

Return the cleaned tongue to the pot. Add enough fresh water to cover, then add onions, garlic, bay leaves, peppercorns, and about 2 tablespoons of salt. Bring to a boil, then reduce to a simmer. Cook for 3–4 hours, or until the tongue is fork-tender.

Strain the broth, reserving 2 cups for later. Discard the aromatics. Let the tongue cool to room temperature or refrigerate for 1–2 hours until completely cooled. Once cooled, peel off the outer skin and slice the meat diagonally into ½-inch thick pieces.

In a skillet, melt butter over medium heat. Add the sliced tongue and cook until lightly browned on both sides. Remove from the skillet and arrange on a serving platter.

In the same skillet, sauté garlic until golden. Add sliced mushrooms and cook until tender. Stir in cream of mushroom soup and the reserved broth, mixing well until the sauce reaches your desired consistency.

Season the sauce with salt and pepper to taste. Pour the creamy mushroom sauce over the browned tongue slices. Top with parsley and fried garlic and enjoy!