Ox Tongue Pasta with Cream Sauce 白汁牛脷燴意粉

You can pretty much use any kind of vegetables in the sauce, however, I would avoid those with too much water content to prevent diluting the sauce. I used evaporated milk for this recipe, but you can also use cream or milk. You may need to adjust the consistency using more flour or a cornstarch slurry. For a 3lb ox tongue, I was able to cut 8 slices approx. 15mm thick pieces and then have enough to make 4 more servings of ox tongue pasta with strips of ox tongue.

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