1 1/2 kg (3 lb) ox tongue
1 onion, sliced
3 liters (16 cups) water
4 cloves garlic, peeled and crushed
2 tbsps olive oil
200ml (scant 3/4 cup) canned tomato sauce
500g (3 cups) chopped tomatoes with juice
60ml (1/4 cup) soy sauce
125ml (1/2 cup) calamansi juice
1 medium carrot, cut into 1 cm (1/2 in) rounds
2 medium potatoes, quartered
Sliced olives (optional)
1. Bring ox tongue and 2 liters (8 cups) of the water in to the boil in a stockpot. Reduce the heat and simmer about 20 minutes until a white coating appears on the ox tongue. Remove ox tongue from water and scrape off the white coating. Discard the water.
2. Return ox tongue to stockpot and pour in remaining 2 liters (8 cups) water. Add onion, bring to the boil, then simmer ox tongue from stockpot and refrigerate for about 2 hours to firm it up, so it does not crumble when sliced. Reserve the stock.
3. Slice ox tongue into serving pieces. Heat olive oil in a large casserole and saute the garlic about 1 minute. Pour in chopped tomatoes, their juices as well as the canned tomato sauce and two cups of the reserved stock. Add the sliced ox tongue. Bring to a simmer, then stir in calamansi juice and soy sauce.
4. Add potatoes, carrot and olives, if using, then let mixture simmer until ox tongue, potatoes and carrot are fork tender, about 30 more minutes.
Mechadong dila serves 6-8.