Lengua With Brown Rhum Sauce

600 grams boiled and sliced ox-tongue
2 tablespoons butter
2 tablespoons rhum
2 tablespoons soy sauce

Brown Sauce:
1/4 tablespoons butter
1/4 cup chopped garlic
1/4 cup chopped onions
2 tablespoons flour
1/4 cup rhum
1 1/2 cups beef broth
2 tablespoons soy sauce
1/2 taspoon AJI-SHIO Seasoning Mix with Garlic
1/8 teaspoon AJI-NO-MOTO® Umami Super Seasoning

1 cup fried sliced potatoes
1/2 cup blanched mushroom buttons
1/2 cup chopped Baguio beans

1. Melted butter and pan-fry boiled ox-tongue. Add rhum and 
    soy sauce. Cook for 3 minutes in medium heat. Set aside.
2. Prepare sauce, melt butter and saute garlic and onions. 
    Add flour and mix well until mixture thickens. 
3. Add rhum, beef broth, soy sauce, AJI-SHIO Seasoning Mix 
    with Garlic and AJI-NO-MOTO® Umami Super Seasoning.
4. Blend well and simmer in low heat until sauce thickens. 
5. In a serving plate, arrange ox tongue topped with brown sauce, 
    potatoes, mushrooms and Baguio beans on the side.
6. Serve immediately.

Makes 6 servings


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