Beef Tongue with Mushrooms

Beef Tongue with Mushrooms, or in spanish: Lengua Con Seta. The tongue doesn't look pretty, bit this is a great, top dish. The delicious sweet meat and creamy sauce is superdelicious. I served it with mashed potatoes.

Picture of the dish will follow later (battery was empty).

What you need:

• 3 tbsp cooking oil
• 1 large onion, chopped
• 2 or 3 cloves of garlic (minced)
• 1 cup of carrots (chopped)
• 1/2 pound of beef tongue
• 2 cups small chestnut mushroom (whole)
• 3 tbsp Worcestershire Sauce
• 1 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1/2 cup of water
• 1 tbsp cornstarch mixed in cold water
• some parsley to serve
• salt and pepper to taste

How to prepare it:

1. Place the tongue(s) in a pan and cover with water or stock. Cook and cover until tender for about 2,5 hours. During cooking keep the tongue covered with water. 
2. Set apart the tongue for cooling down. 
3. When cooled down, take away the fat and skin and discard. Save the stock for other use. 
4. Cut the tongue into bite size pieces (1cm cubes).
5. Heat oil in a pan.
6. Saute onion, carrots and garlic for a few minutes.
7. When the onion is soft, add the beef tongue and cook for 3 minutes.
8. Add the oyster sauce, soy sauce, sugar, and Worcestershire sauce. Stir and simmer for 1-2 minutes.
9. Add the mushrooms and water. Take it to the boil and simmer until the liquid reduces.
10. Add salt and pepper to taste.
11. Put-in the cornstarch and water mixture. Cook until the sauce thickens.
12. Put a portion a serving plate. Sprinkle with parsley.
13. Serve with mashed potatoes.