Lengua Kapampangan

Lengua / Dila
3 lbs ox tongue/dila ng baka
Marinade:
1/4 c soysauce
Juice of 1 medium lemon
1 tbsp maggi / knorr seasoning
1 tbsp lea & perrins
Sautee:
1 bulb of garlic - minced
1 can Cream of mushroom
1 can Nestle cream
Sliced Mushrooms
1 can whole kernel corn
1st Boil: 1 hour just to be able to peel off the skin. Let it cool for 1 hour then peel with the help of a knife.
Marinate the peeled tongue with marinade ingredients. Boil for 2 1/2-3 hours or until fork tender. TAke out tongue and let it cool off in a plate. Save the broth. Once cooled down, slice about 1/2 inch thick.
Sautee in lots of garlic and 3 Tbsp. butter with a Tbsp. olive oil. Add mushrooms, sautee for 1 minute, then add sliced lengua, sautee for 2 minutes. Add cream of mushroom and nestle cream. Stir around then add the beef broth-about 5-6cups.
Let it simmer uncovered. Let the sauce thicken, and check if the tongue is fork tender. Adjust salt,pepper,maggi seasoning accdng. to taste. Add corn.