Ox Tongue with Mushroom Butter Sauce (Lengua Con Champignon): A Taste of Timeless Elegance

There are some dishes that transcend trends, dishes that speak of heritage and the quiet comfort of a well-loved meal. Ox tongue, particularly when bathed in a rich, earthy mushroom butter sauce, is one such culinary treasure. I remember, as a young apprentice in a bustling family kitchen, the sheer awe with which I watched my grandmother prepare this dish. The aroma of simmering tongue, infused with aromatics and wine, would fill the house, a promise of the tender, luxurious experience to come. It’s a dish that demands a little patience, but rewards that patience tenfold with a depth of flavor and a sublime texture that is truly unforgettable. It’s the kind of meal that makes guests feel not just welcomed, but truly celebrated.

Recipe Overview

• Prep Time: 2 hours (including marination)
• Cook Time: 3 hours
• Total Time: 5 hours
• Servings: 6
• Yield: 1 platter
• Dietary Type: Not specified

Ingredients

• 1 ox tongue
• 2 tablespoons lemon juice
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1/2 cup butter
• 5 cloves garlic, minced
• 2 medium onions, chopped
• 1/3 cup fresh tomato, chopped
• Salt (for rubbing and seasoning)
• 3 tablespoons soy sauce (for simmering)
• 1 piece bay leaf
• 1/4 teaspoon peppercorn
• 1/4 cup white wine
• Enough broth or water to cover the tongue

For the Mushroom Butter Sauce:

• 1/2 cup butter (divided)
• 2 tablespoons all-purpose flour
• Mushrooms (quantity not specified in original data, but essential for the sauce)
• Strained sauce from simmering the tongue
• Water, if needed to adjust sauce consistency

Equipment Needed

• Large saucepan or pot
• Skillet
• Tongs
• Sharp knife
• Platter

Instructions

The journey to this exquisite dish begins with a humble yet crucial preparation of the ox tongue. First, thoroughly rub the tongue with salt and vinegar. This initial step is vital for cleaning and tenderizing the meat. Next, rinse the tongue under cold running water, ensuring all the salt and vinegar residue is removed. Following this, boil the tongue for 5 minutes. This brief boiling period helps to loosen the outer layer, making the subsequent scraping much easier.

Once boiled, carefully scrape off the white coating on the surface of the tongue. You’ll find this layer comes away quite readily after the initial boil. After scraping, the tongue is ready for its transformation. Marinate the prepared tongue in 2 tablespoons of lemon juice and 1/4 cup of soy sauce for 1 hour. This marination infuses the meat with a delicate tang and depth of flavor.

After the marination period, it’s time to introduce some color and initial searing. In a skillet, brown the marinated tongue in 1/4 cup of olive oil and 1/2 cup of butter. Sear it on all sides until it develops a beautiful golden-brown hue. Once browned, set the tongue aside.

In the same skillet, you will build the foundation of the simmering liquid. Sauté the 5 minced garlic cloves, 2 chopped medium onions, and 1/3 cup of chopped fresh tomato. Cook them until the onions are softened and translucent, and the tomatoes have begun to break down, releasing their juices.

Now, return the browned tongue to the skillet with the sautéed aromatics. Add the remaining ingredients for the simmering liquid: 3 tablespoons of soy sauce, 1 bay leaf, 1/4 teaspoon of peppercorn, and 1/4 cup of white wine. Pour in enough broth or water to cover the tongue completely.

Bring this mixture to a boil, then lower the heat, cover the saucepan, and simmer for 3 hours, or until the tongue is wonderfully tender. The key here is low and slow cooking. You want the tongue to be yielding to a fork with minimal resistance. This extended simmering time is essential for achieving that melt-in-your-mouth texture.

Once the tongue is tender, strain the simmering liquid, setting the sauce aside. This flavorful liquid will form the base of our magnificent mushroom butter sauce.

With the tongue now perfectly cooked, slice the tongue and arrange it attractively on a platter. The presentation is part of the culinary experience, so take a moment to ensure it looks as appetizing as it tastes.

Now, let’s prepare the mushroom butter sauce. Melt 1/2 cup of butter in a skillet over medium heat. Once melted and shimmering, blend in 2 tablespoons of all-purpose flour to create a roux. Cook the roux for a minute or two, stirring constantly, until it smells slightly nutty.

Next, add the mushrooms and the strained sauce from simmering the tongue to the skillet. Continue to cook, stirring regularly, until the sauce thickens and becomes bubbly. If the sauce is too thick for your liking, you can add water a little at a time until it reaches your desired consistency. This mushroom butter sauce should be rich, glossy, and deeply flavorful.

Finally, pour the hot mushroom butter sauce generously over the sliced tongue. Serve immediately, allowing the warm sauce to meld with the tender meat.

Expert Tips & Tricks

• Tongue Selection: While “ox tongue” is specified, you can often find beef tongue at butcher shops. They are essentially the same for this recipe. Ensure it’s thoroughly cleaned before you begin.
• Broth Enhancement: For an even richer simmering liquid, consider using beef broth instead of water, or a combination of both. You could also add a complementary vegetable like a leek or a celery stalk to the simmering pot.
• Tenderness Test: The best way to check for doneness is to pierce the thickest part of the tongue with a fork or skewer. It should slide in and out with almost no resistance. If it’s still firm, continue simmering, checking every 30 minutes.
• Sauce Consistency: Don’t be afraid to adjust the water in the mushroom butter sauce. A thicker sauce will coat the tongue more heavily, while a slightly thinner one will create a more delicate glaze.
• Make Ahead: The tongue can be simmered and sliced a day in advance. Store it in its cooking liquid in the refrigerator. Reheat gently before preparing the mushroom butter sauce and serving.

Serving & Storage Suggestions

This exquisite Ox Tongue with Mushroom Butter Sauce is best served piping hot, allowing the aroma of the rich sauce to tantalize the senses. It pairs beautifully with simple accompaniments that allow the star of the dish to shine. Consider serving it alongside creamy mashed potatoes, fluffy rice, or a crusty baguette to soak up every last drop of the delectable sauce. A simple green salad with a light vinaigrette can provide a refreshing contrast.

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making leftovers a true delight. To reheat, gently warm the sliced tongue and sauce together in a saucepan over low heat, or in a covered dish in a moderate oven (around 300°F or 150°C), until heated through. Avoid high heat, which can toughen the meat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	261.7 kcal	–
Calories from Fat	–	220 g
Total Fat	24.5 g	37%
Saturated Fat	11 g	54%
Cholesterol	40.7 mg	13%
Sodium	1285.4 mg	53%
Total Carbohydrate	7.7 g	2%
Dietary Fiber	1.2 g	4%
Sugars	2.5 g	9%
Protein	3.1 g	6%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and quantities used.)

Variations & Substitutions

While the classic preparation is undeniably wonderful, there’s always room for culinary creativity. For a richer umami profile, you could experiment with adding a few dried porcini mushrooms to the simmering liquid. If you find the original soy sauce a little too prominent, a good quality tamari can offer a slightly different, perhaps more nuanced, salty depth. Some chefs have been known to add a splash of sherry or Madeira wine alongside the white wine for an added layer of complexity in the simmering liquid.

FAQs (Frequently Asked Questions)

Q: How do I know if the ox tongue is properly tender?
A: The tongue is tender when a fork or skewer can be easily inserted into the thickest part with very little resistance.

Q: Can I use beef tongue instead of ox tongue?
A: Yes, beef tongue is a perfectly suitable substitute for ox tongue in this recipe and is often more readily available.

Q: How long does the tongue need to simmer?
A: The tongue typically needs to simmer for approximately 3 hours, but this can vary depending on the size and age of the tongue. Always test for tenderness.

Q: What if my mushroom butter sauce is too thin?
A: You can thicken the sauce by making a small slurry of flour or cornstarch mixed with a little cold water and whisking it into the simmering sauce. Cook until thickened.

Q: Can this dish be made ahead of time?
A: Yes, the tongue can be cooked and sliced a day in advance. Reheat gently before serving with the freshly made mushroom butter sauce.

Final Thoughts

Ox Tongue with Mushroom Butter Sauce is more than just a recipe; it’s an invitation to experience the richness of classic cuisine. It’s a testament to the fact that patience in the kitchen is always rewarded with profound flavor and texture. I encourage you to embrace the process, savor the aromas as they fill your home, and share this magnificent dish with those you cherish. It’s a meal that speaks of tradition, comfort, and the enduring joy of a truly special culinary creation.