Ingredients:
- 1 kg "Monterey" Ox Tongue
- 1 T Salt
- 2 t Ground black pepper
- 8 c water
- 1⁄4 t "Anchor" butter
- 2 T Minced garlic
- 1⁄2 c Chopped onion
- 1 c "CampoCarne Longanisa Espanola", sliced
- 1⁄4 c worchestershire sause
- 2 T liquid seasoning
- 6 c broth from boiling ox tongue
- 1⁄2 c pitted green olives
- 1 c Button mushrooms, sliced
- 1⁄2 t Ground black pepper
- 1 c "Magnolia Quickmelt Cheese", grated
1. Rub ox toungue with salt and pepper.
2. Add water and cook in a pressure cooker for 1 hour or in deep pot until tender.
3. Reserve broth from boiling.
4. Cool ox tongue and peel off skin.
5. Slice into 1/2 inch thick slices.
6. Set aside.
7. Saute garlic and onions in melted butter.
8. Add sliced Longanisa Espanola, ox tongue slices, Worcestershire sauce and liquid seasoning.
9. Add broth and cook until mixture thickens.
10. Add green olives and button mushrooms.
11. Seasoni with pepper.
12. Add grated cheese and breadcrumbs.
13. Cook until cheese melts.
2. Add water and cook in a pressure cooker for 1 hour or in deep pot until tender.
3. Reserve broth from boiling.
4. Cool ox tongue and peel off skin.
5. Slice into 1/2 inch thick slices.
6. Set aside.
7. Saute garlic and onions in melted butter.
8. Add sliced Longanisa Espanola, ox tongue slices, Worcestershire sauce and liquid seasoning.
9. Add broth and cook until mixture thickens.
10. Add green olives and button mushrooms.
11. Seasoni with pepper.
12. Add grated cheese and breadcrumbs.
13. Cook until cheese melts.
