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Ingredients

1 kg MONTEREY OX TONGUE
1 tbsp iodized fine salt
1/2 tsp pepper
8 cups water
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1/2 cup chopped onions
2 tbsp minced garlic
1 cup sliced PUREFOODS CHORIZO BILBAO STYLE
1 1948 cup Worcestershire sauce
2 tbsp liquid seasoning
1/2 cup pitted green olives
1 cup sliced button mushrooms
2 tsp pepper
1 cup coarsely grated MAGNOLIA QUICKMELT CHEESE
1/2 cup bread crumbs

Procedure

  1. Rub ox tongue with salt and pepper. Add water and cook in a pressure cooker for 1 hour or in a stock pot until tender. Reserve broth. Cool ox tongue and peel off skin.
  2. Slice ox tongue into 1/2-inch thick slices. Set aside.
  3. In a saucepan, melt butter then sauté onions and garlic. Add chorizo, ox tongue, Worcestershire sauce and liquid seasoning. Add broth and cook until mixture thickens.
  4. Add olives, button mushrooms and season with pepper. Add cheese and breadcrumbs. Cook until cheese melts.
Makes 6 servings.

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