Ingredients

The following ingredients have 5 Servings
  • 4 pounds beef tongue
  • water
  • 1 onion, peeled and quartered
  • 4 cloves garlic, peeled and crushed
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • salt
  • 1 can (10 ounces) condensed cream of mushroom soup
  • 2 cups broth (reserved from boiling the tongue)
  • 1 tablespoon butter
  • 8 ounces button mushrooms, sliced (fresh or canned)
  • 1 onion, peeled and chopped
  • pepper to taste

Instruction

  • In a stockpot over medium heat, combine beef tongue and enough water to cover. Bring to a boil for about 10 to 15 minutes, skimming scum that may float on top. Drain tongue and rinse well. Discard liquid and wash pot.
  • Return tongue to pot and add enough water to cover. Add onions, garlic, bay leaves, peppercorns, and about 2 tablespoons of salt. Over medium heat, bring to a boil. 
  • Lower heat, cover and simmer for about 3 to 4 hours or until tongue is cooked through and fork-tender. Add more water as needed during cooking to cover tongue.
  • Drain well, reserving 2 cups of the liquid. Strain and discard aromatics.
  •  Allow tongue to slightly cool and refrigerate for about 1 to 2 hours or until completely cooled (this will make slicing the tongue easier). Peel the skin and cut meat diagonally into 1/2-inch slices.
  • In a bowl, combine cream of mushroom soup and reserved broth. Stir until well-blended and smooth.
  • In a wide pan over medium heat, melt butter. Add mushrooms and cook, stirring regularly, until lightly browned. Remove from pan and set aside.
  • Add onions and cook until softened. 
  • Add beef tongue and cook, stirring regularly, for about 2 to 3 minutes or until lightly browned.
  • Add diluted mushroom soup and stir until completely dissolved and sauce is smooth.
  • Season with salt and pepper to taste. Add mushrooms.
  • Continue to cook for about 8 to 10 minutes or until sauce is reduced and thickened to desired consistency. Serve hot.