Ox Tongue Casserole
|1||kg||MONTEREY OX TONGUE|
|1||tbsp||iodized fine salt|
|1/4||cup||MAGNOLIA GOLD BUTTER UNSALTED|
|1||cup||sliced PUREFOODS CHORIZO BILBAO STYLE|
|1 19⁄48||cup||Worcestershire sauce|
|1/2||cup||pitted green olives|
|1||cup||sliced button mushrooms|
|1||cup||coarsely grated MAGNOLIA QUICKMELT CHEESE|
- 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.
- Slice ox tongue into 1/2-inch thick slices. Set aside.
- 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.
- Add olives, button mushrooms and season with pepper. Add cheese and breadcrumbs. Cook until cheese melts.