1 ox tongue2 tablespoons calamansi juice1/4 cup soy sauce1/4 cup olive oil1/2 cup butter5 cloves garlic, minced2 medium onions, chopped1/2 cup fresh tomatoes, chopped2 tablespoons soy cauceSalt to taste1 pice bay leaf1/4 cup white wine
Enough broth or water to cover tongue
Rub tongue with salt and vinegar. Rinse and boil 5 minutes. Scrape white coating on surface.Marinate in calamansi juice and soy sauce for 1 hour.Brown in olive oil and butter. Set aside.In the same pan, saute garlic, onions and tomatoes.Put back the tongue and blend the rest of the ingredients.Pour into large saucepan, bring to a boil, then lower heat, simmer for 3 hours or until tongue is tender.Strain sauce, set aside.Slice tongue and arrange on a platter.Prepare mushroom-butter sauce.
1/2 cup butter1/2 cup mushrooms, sliced1/4 cup all-purpose flour
Strained sauce from tongue
Melt butter in skillet. Blend in flour.Add the mushrooms and strained sauce.Cook until bubbly. Water may be added if sauce is too thick.Pour over sliced tongue and serve.