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Creamy Lengua with Corn

Super tender and delicious ox tongue cooked with sweet corn with creamy sauce.
Prep Time45 mins
Cook Time35 mins
Course: Main Course
Servings: 5 people
Calories: 1002kcal
Author: Vanjo Merano

Ingredients

  • 3 lbs. ox tongue
  • 1 piece Knorr Beef Cube
  • 15 ounces whole 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 and ground black pepper to taste

Instructions

  • 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!

Nutrition

Calories: 1002kcal | Carbohydrates: 19g | Protein: 53g | Fat: 79g | Saturated Fat: 35g | Cholesterol: 269mg | Sodium: 995mg | Potassium: 984mg | Fiber: 1g | Sugar: 1g | Vitamin A: 793IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 6mg