Lengua in Mushroom Sauce

Lengua in Mushroom Sauce with velvety soft ox tongue and creamy mushroom sauce. Serve with steamed rice, mashed potatoes, or egg noodles for a fantastic special occasion or everyday dinner meal!

Ox tongue is one of my favorite cuts of meat but I don’t cook with it as often as I’d like because G won’t touch anything “offal”.  Lengua requires a good few hours to prepare and I find it impractical to put all that effort for a meal that only one person would eat.

I really wish G would be a bit more adventurous and try it at least once.  He’d be pleasantly surprised how far more succulent and flavorful tongue is than any other beef parts. Add its melt-in-your-mouth tenderness with a creamy mushroom sauce, I am sure he’d be a convert!

How Long Do You Cook Lengua

Tongue is an easy and versatile ingredient but it does require considerable time to cook. Allow 3 to 4 hours for a reasonable 3-pound size or approximately 50 to 60 minutes per pound.

It should feel soft to touch and tender enough to pierce with a knife with little or no resistance.

I often use my Instant Pot to cut down the time involved and it usually takes about 60 minutes of pressure cooking.

Tips on How to Cook Lengua in Creamy Mushroom Sauce

  • Allow the tongue to completely cool before cutting. You get neater slices when it’s been refrigerated for an hour or so.
  • You can remove the outer layer of the tongue by peeling by hand or with a knife but I find using a vegetable peeler as the best tool as it shaves off the skin cleanly and without a lot of waste.
  • If you prefer a richer sauce, decrease the broth to 1 1/2 cups, add table cream (Nestle’s all-purpose cream) during the last 5 minutes of cook time, and simmer until heated.

Lengua is usually served for special occasions due to the long cook time but with proper meal planning, you can enjoy this succulent meat for everyday family dinners, too.

You can tenderize it a day ahead and prepare according to your favorite recipes such as this beef tongue with creamy mushroom gravy and estofado the next day.

You can also buy a larger piece good for a couple of meals and store leftover portions in an airtight container for future use. The meat should keep well in the refrigerator for up 3 days or in the freezer for up to 2 months.

The quickest way, of course, is using the pressure cooker which should cut down cook time in half.

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