OX Tongue in Mushroom Butter Sauce

Ingredients:

1 piece Ox tongue (1 ½ KILOS)
2 tbsp rock salt
¼ cup cane vinegar
¼ cup calamansi juice
½ cup soy sauce
¼ cup cooking oil
½ cup butter
3 piece onion, chopped
10 clove garlic, minced
1 cup fresh tomato, chopped
1/3 cup soy sauce
2 piece bay leaves
½ tsp peppercorns
½ cup white wine
beef broth or water, enough to cover tongue

Mushroom-Butter Sauce:
½ cup butter
¼ cup all-purpose flour
1 cup button mushrooms, sliced

Procedure:

Rub tongue with salt and vinegar. Rinse and boil tongue for 30 minutes. Scrape white coating on tongue surface. Marinate in calamansi juice and soy sauce for at least 2 hours. Remove tongue from marinade and brown in oil and butter in a medium sized saucepot. Set aside. In the same pan, sauté onions, garlic and tomatoes. Put back tongue with sautéed vegetables. Add in the rest of the ingredients. Bring to a boil then lower heat. Simmer for 3-4 hours or until tongue is tender. Strain braising liquid and set aside. Slice tongue and arrange on serving platter. Set aside.

To make Mushroom Butter Sauce: Melt butter in a small saucepan. Whisk in flour making sure no lumps are formed. Add in mushrooms. Pour in reserved braising liquid and simmer mixture for 2-3 minutes until slightly thickened. Pour sauce over sliced meat and serve while still hot.

Makes 8-10 servings.