Serves: 4 - 5
1 piece ox-tongue, thoroughly cleaned.
Lea and Perrins sauce
salt and pepper
10 pieces calamansi
3 cloves garlic, crushed
2 medium onion, sliced
1 can (12 ounces) Cream of Mushroom soup (Campbells)
4 tablespoons butter
1/4 cup grated cheese
Boil until fork tender and peel skin. Fry whole tongue until golden brown turning occasionally. Then thinly slice.
Marinade ox-tongue in Lea and Perrins sauce, calamansi, salt and pepper for an hour. Fry tongue pieces and when browned, braise for 30 minutes. Sauté garlic and onions in butter. Add Cream of Mushroom soup. Garnish with mushrooms, olives and grated cheese. And bake in oven for further 20 minutes at 400° F (degrees Fahrenheit) or 200° C (degrees Centigrade).