Ingredients:
1 kg
medium-sized ox tongue, rinsed
3-8g sachets
MAGGI MAGIC SARAP
3 tbsp
butter
1 pc
large onion, small diced
1 can
cream of mushroom soup
1 pack
NESTLÉ ALL-PURPOSE CREAM
1 can
button mushrooms, drained, rinsed and sliced
½ cup
reserved ox tongue stock
1 pack
frozen flaky pastry, thawed
1 pc
egg, beaten
Servings: 7-9
1.
Place the ox tongue in pot. Cover with water, bring to a boil and discard liquid. Place blanched ox tongue in the same pot, cover with water and simmer for 1 hour. Season with MAGGI MAGIC SARAP and let it simmer while covered until the ox tongue is fork tender.
2.
Remove the ox tongue from the heat, let cool, and slice it diagonally. Reserve the stock.
3.
In a large pan, saute the onion in butter. Add the cream of mushroom soup, cream and canned mushrooms, reserved stock and sliced ox tongue. Let it simmer for another 10 to 15 minutes. Season with MAGGI MAGIC SARAP. Check seasoning
4.
Transfer the stew into an ovenproof serving dish, then roll out the flaky pastry dough to cover the top of the dish. Pinch the edges of the dough closed and brush the top with beaten egg. Use a fork to pooke holes to allow the steam to escape.
5.
Bake in preheated 400°F oven for 15 - 20 minutes, or until the crust turns golden brown. Serve while warm.
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