LENGUA ESTOFADA

Ingredients
2 lbs Ox tongue (cleaned, boiled, skin removed, and thinly sliced)
1 cup Tomato sauce
1 pc large potato, peeled and thinly sliced (crosswise)
1 tsp garlic, minced
1 medium sized onion, diced
1 pc bee cube
1!2 cup green onions, chopped
1!2 cup green olives
2 cups white mushrooms, sliced
1 tbsp oyster sauce (optional)
1 cup cooking oil
" cups water
Direction
#aut$ the garlic and onion%
&ut'in the Ox Tongue and cook or a ew minutes%
(dd the tomato sauce, bee cube, and water then simmer or 1 to 1 1!2 hours (") minutes i using a pressure
cooker)%*ote+ (dd water as needed%
,n a separate pan, heat the cooking oil and ry the potatoes% #et aside
On the same pan were the potatoes were ried, remove excess oil and saut$ the mushroom%
(dd some oyster sauce then set aside%
Once the Ox tongue is tender, add salt, pepper, and green olives and simmer or - minutes%
#erve the Ox tongue with the ried potatoes and saut$ed mushrooms in a single serving plate% #hare and .n/oy0