Creamy Ox Tongue Holiday
- 2 kgs ox tongue, sliced 1/4" thick
- 2 cans button mushrooms
- 4 pcs red bellpeppers, diced
- 3 cups tomatoes, diced
- 7 cloves garlic, minced
- 2 red onions, diced
- 2 teaspoons dried oregano
- 3 full cups all-purpose cream
- salt & pepper to taste
- marinade:
- pineapple juice or clear soda
- garlic powder
- salt
- pepper
- Pressure cook the ox tongue for about 20 minutes. Place in marination for at least 3 hours. In a caserole, under low heat, saute garlic, onions, bellpepper. Let simmer for about 5 minutes or until tomatoes are a bit tender. Drain ox tongue and add it into the saute mix. Sprinkle dried oregano and let simmer for 10 minutes then add the mushrooms and all-purpose cream. Simmer unitl ox tongue is tender and consistency of the sauce has slightly thickened. Add salt and pepper to taste. Perfect match for hot rice or mashed potatoes, steamed & buttered vegetables.
button mushrooms, red bellpeppers, tomatoes, garlic, red onions, oregano, cream, salt, marinade, pineapple, garlic, salt, pepper
Taken from www.epicurious.com/recipes/member/views/creamy-ox-tongue-holiday-1214455 (may not work)