Lengua for noche buena

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I didn’t put up my tree this year. I also knew the world was not going to end. I’d rather be traveling or diving but Christmas in Manila is all about family gatherings. For noche buena or traditional Christmas eve dinner, the menu will be a tribute to my abuela (grandma). I will be making molo (dumpling) soup, potato salad, salmon in olive oil, and lengua. A pot of ox tongue in tomato sauce is slowly simmering as I write using an iPad. The lengua has to be cooked a day in advance to allow the flavors to develop. So here is Lola’s recipe while I wait another 30 minutes for this dish to cook :

Part1- boil ox tongue to soften meat
1pc oxtail (approximately 1.5 kilos)
Mirepoix: diced onion, celery, carrots, add bay leaf and peppercorns
Water to cover and bring to a boil

Part 2 – When ox tongue is tender peel off tough outer skin with a knife, discard
Part 3 – Slice fabricated meat thinly

Part 4 – Cook in tomato sauce. Sauté and simmer together the following :

3 T olive oil
1 onion minced
5 garlic cloves minced
Sliced ox tongue
1 cup red wine
1 liter tomato sauce
2 pcs laurel leaves
Salt, pepper, and paprika to taste
Olives for garnish

Note: Chill or freeze. Reheat and serve the next day.
Top with olives before serving

Happy holidays!!!

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About Pam

Teacher, cook, foodie, wanderlust
This entry was posted in Food, Peek into my kitchen, Philippine Cuisine, Philippines and tagged , , , . Bookmark the permalink.

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