Ox Tongue With Mushroom Butter Sauce (Lengua Con Champignon)

• 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
• 3 tablespoons soy sauce
• 1 piece bay leaf
• 1/4 teaspoon peppercorn
• 1/4 cup white wine
• enough broth or water, to cover tongue

1. Rub tongue w/ salt& vinegar.
2. Rinse& boil 5 minutes.
3. Scrape white coating on surface.
4. Marinate in lemon juice& soy sauce for 1 hour.
5. Brown in olive oil& butter.
6. Set aside.
7. In the same pan, saute garlic, onions,& tomatoes.
8. Put back the tongue and blend the rest of the ingredients.
9. Pour into large saucepan, bring to a boil, then lower heat, simmer for 3 hours or until tongue is tender.
10. Strain sauce, set aside.
11. Slice tongue& arrange on a platter.
12. Prepare mushroom-butter sauce.
13. For Mushroom Butter Sauce: Melt butter in skillet.
14. Blend in flour.
15. Add the mushrooms& strained sauce.
16. Cook until bubbly.
17. Water may be added if sauce is too thick.
18. Pour over sliced meat& serve.

lemon juice, soy sauce, olive oil, butter, garlic, onions, fresh tomato, salt, soy sauce, bay leaf, peppercorn, white wine, enough broth

Taken from www.food.com/recipe/ox-tongue-with-mushroom-butter-sauce-lengua-con-champignon-81672 (may not work)