Lengua Blanco

by Chef Toby Libarnes
Serves: 10

Ingredients:

• 1 kg ox tongue
• 12 cups water
• 1 tbsp black peppercorn
• 1 pc dried bay leaf
• 1/2 cup white wine
• 2 pcs MAGGI Chicken Broth cubes diluted in
• 3 cups water
• 3 cups CARNATION Evap
• 4 packs MAGGI Feel Good Mushroom Soup
• 2 packs 50 g NESTLE All Purpose Cream
• 2 tbsp cooking oil
• 1 tbsp garlic slivers salt & white pepper to taste
• 2 tbsp parmesan cheese
• 1/2 cup mozzarella cheese

Procedure:

1. In a stock pot, add the water and ox tongue together. Boil and simmer for 2 hours (until tongue is slightly tender). Discard the water. Prepare the stock pot for second boiling by adding chicken stock, CARNATION Evap, bay leaf and peppercorn together.
2. Add in ox tongue and boil until tongue is fork tender (usually 40 min to one hour).
3. Take out the tongue and peel-off the skin. Slice lengthwise. To allow easier slicing, cool the tongue completely.
4. Using a heavy saute pan, saute tongue and garlic in oil until slightly browned. Add white wine and reduce by half.
5. Combine 6 cups of ox stock and MAGGI Mushroom Soup together and add mixture to saute pan. Cook until thick. Note: If ox stock is lacking in volume, dilute with more water to achieve 1 1/2 liters of liquid.
6. Turn off the heat and stir in the cream, Season according to taste.

PIE CRUST

Ingredients:

• 2 cups All-purpose flour
• 1 tbsp salt
• 1 tsp white sugar
• 1 pc whole egg
• 1/2 CARNATION Evap
• 2/3 cup Unsalted butter

Procedure:

1. In a food processor, combine flour, salt, sugar and butter together. Blitz until mixture resembles sand.
2. Pour in egg yolks and CARNATION Evap until, process just until mixture becomes a crumby dough.
3. Wrap dough in plastic wrap, allow to rest and chill for at least 1 hour before rolling.

To Assemble:

1. Pre-heat oven to 375 degrees F. Fill a casserole dish with the cooked lengua. Sprinkle with grated mozzarella and parmesan cheese.
2. Place rolled out dough on top of cheese. Using a knife, cut thru the dough to allow steam of filling to escape.
3. Brush dough with beaten egg, place in the oven and bake until golden brown. Around 40 minutes.