INGREDIENTS:

Set A:
1 kg. ox tongue
3-4 cups water
3 pcs. UFC Laurel Leaves
1 tsp whole peppercorns
1 pc. medium onion, sliced
1 Tbsp. salt

Set B:
1 Tbsp. oil
2 Tbsps. butter
1 can UFC Garden Fresh Mushroom Pieces & Stems, drained
1 can UFC Golden Sweet Whole Corn Kernels, drained
1 pc. medium onion, chopped
2 cloves garlic, chopped
1 can cream of mushroom
1 cup all-purpose cream
Salt and pepper, to taste
1 cup grated cheese
Chopped parsley

PROCEDURE:

A. Wash ox tongue or beef well. Put in a stockpot, fill with water, and boil for 15 minutes.

B. When it boils, pour out the water, add new water along with UFC Laurel Leaves, whole peppercorns, onion and salt. Boil until ox tongue or beef is tender.

C. In a pan, heat oil and butter. Add UFC Garden Fresh Mushroom Pieces & Stems, and sauté for a few minutes. Push mushrooms to one side, and sauté onion and garlic over low heat until onion is caramelized. Season with a little salt.

D. Pour in cream of mushroom soup. Add reserved broth from mushrooms, followed by the ox tongue or beef. Allow to boil, then add all-purpose cream and continue to cook until mixture thickens.

E. Season with salt and pepper to taste, and add grated cheese last. Leave a small amount of grated cheese for topping.

F. Top with grated cheese, and sprinkle with chopped parsley.