Focused recipe
Creamy Lengua with Corn
Super tender and delicious ox tongue cooked with sweet corn with creamy sauce.
Cuisine not specified Updated 7/30/2020
Ingredients
Measured from the catalog payload.
- 3 lbs ox tongue
- 1 piece knorr beef cube
- 15 ounces kernel corn
- 10 ounces cream of mushroom
- 7 ounces all-purpose cream
- 1 piece onion chopped
- 7 cloves garlic crushed and minced
- 3 tablespoons butter
- 1 1/2 cups water
- salt
- ground black pepper
Instructions
9 cooking steps
- Combine ox tongue, 5 pieces dried bay leaves, 1 tablespoon whole peppercorn, and 6 cups water in a pressure cooker. Pressure cook for 45 minutes. Discard the water and let the ox tongue cooldown. Peel-off the outer layer. Slice tongue into serving pieces. Set aside.
- Melt butter in a pan. As the butter melts, add garlic. Continue to cook between low to medium heat until the garlic starts to brown.
- Add onion. Cook until tender.
- Put the ox tongue into the pan. Sauté for 2 minutes while continuously stirring.
- Pour water into the pan. Let boil.
- Add Knorr Beef Cube. Stir.
- Add whole kernel corn. Stir and cover the pan. Cook for 20 minutes.
- Pour cream of mushroom soup and all-pupose cream. Stir. Cook for 10 minutes.
- Season with salt and pepper. Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Beef lengua recipe, mushroom soup Public recipe Revision 1