CREAMY, CHEESY BEEF LENGUA WITH CORN

Ingredients:
 2 lbs.ox tongue
 2 cups beef broth or sock
 2 cups milk
 ¾ cups cream
 1 cup sliced button mushrooms
 1 cup corn kernel
 1 onion (Large size)
 5 cloves garlic
 6 cups water for boiling the ox tongue
 3 tablespoons cooking oil
 Salt
 Pepper
 Parsley

Procedure:
1. Boil 6 cups of water in a pressure cooker. Add the ox
tongue. Cover the cooker and pressure cook until tender.

2. Remove the ox tongue from the pressure cooker. Let it cool

down. Peel the outer layer off the tongue and slice the ox
tongue into thin pieces.

3. Heat oil in a cooking pot then saute onion, garlic and

mushroom. Add the sliced ox tongue and cook for 2 minutes.

4. Pour the milk and beef broth in the pot. Stir and let it boil
then cover and simmer for 35 minutes.

5. Pour in cream and continue to cook for 40 minutes in low

heat or until the liquid reduces to half and the sauce starts to
thicken.

6. Add salt and ground black pepper to taste and parsley for
garnish.

7. Plate Serve.