LENGUA ESTOFADO

Ingredients:
1 ox tongue, about 2 lbs.
2 tablespoons lemon juice
2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, cut into 8 pieces
1 medium-sized tomato, sliced
1/4 cup vinegar
2 tablespoons tomato paste
3 cups water
1 bay leaf
1/2 teaspoon black peppercorns
2 cups button mushrooms
pinch of sugar
salt to taste

Method:
In a deep pot over medium high heat, scald tongue in boiling water for 3-5 minutes. Remove from pot. Peel skin surface. Trim root ends and wash tongue thoroughly. Rub salt and lemon juice on tongue.

In a deep non-stick pan over medium heat, sauté garlic in olive oil until lightly browned. Add tongue and brown on both sides. Add onion, tomato, vinegar, tomato paste, water, bay leaf, sugar, peppercorns and salt to taste.

Cover and simmer gently over medium low heat for about 3 hours or until tongue is tender. Add a little more more water if needed. Stir occasionally. Correct seasonings to taste.

Add mushrooms and simmer for another 4-5 minutes.

Remove tongue from pan. Let cool then slice into serving pieces. Arrange in platter and pour sauce with mushrooms on top. Serve immediately.