Name: Ox Tongue Pie in Mushroom Sauce (Pas • TELL deh LEHNG • wah)
Yield: Serves 8
Cuisine: Filipino
Ingredients: 8 ounces (225 g) frozen peas; ⅓ cup (75 ml) olive oil; 1 large yellow onion, cut into 1½-inch (4 cm) chunks; ⅓ cup (40 g) all-purpose flour; 1 large yellow onion, peeled; 1 tablespoon kosher salt; ½ cup (120 ml) vinegar (white, apple cider, rice, or any inexpensive vinegar); 10 of your favorite mushrooms (I like to use cremini or porcini), cut into bite-size pieces; 1 teaspoon whole cloves; ⅓ cup (75 ml) soy sauce; 2 cloves garlic, peeled and minced; 2½ pounds (1.2 kg) ox tongue; Juice of 1 lemon; 2 large Yukon Gold potatoes, peeled (about 1 pound/455 g); 4 tablespoons (½ stick/55 g) salted or unsalted butter; 2 large carrots, cut into 1-inch (2.5 cm) dice (about 5¼ ounces/150 g); ⅓ cup (75 ml) vegetable oil; 8 cloves garlic, peeled and coarsely chopped; 1 teaspoon whole black peppercorns; 1 egg, for brushing; 1 recipe Flaky Piecrust (see Buko Hand Pie), plus additional flour for rolling; ½ cup (115 g) Greek yogurt, chilled; 1 large carrot, peeled; 1 cup (240 ml) tomato sauce; 2 chorizo de Bilbao (optional; I like the Marca El Rey brand); 3 bay leaves, fresh or dried

Preparation info

Serves
8

Difficulty
Complex

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

Ox tongue is decadence, fatty and rich. It has none of the mineral tang found in other offal, and when cooked right, it’s all tenderness. Because it’s typically sold whole, you can’t really scale down this recipe, and the amount of labor involved—three days: I’m sorry!—means this is best saved for a party, where it will be the pièce de résistance. Although the dish looks rustic, the techniques that go into it are haute, with the kind of focus on minutiae that we typically associate with Fre