Creamy Lengua with Corn
Super tender and delicious ox tongue cooked with sweet corn with creamy sauce.
Servings: 5 people
- 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
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!
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