Lengua Estofado / Ox’s Tongue in Tomato Sauce
Ingredients
Scale
- 1 whole ox tongue
- water for boiling
- salt and pepper
- 2 cloves garlic, minced
- 2 onions chopped
- 2 tbsp olive oil + 2 tbsp butter
- 3 potatoes, cubed
- 1 carrot, halved then sliced
- ¼ cup green olives {I didn’t have this}
- 250 grams tomato sauce or ¾ tomato paste mixed with 1 cup water
Instructions
- Boil the ox tongue in salted water until tender. It will take you around 2 hours depending on your desired tenderness.
- While tongue is simmering, fry potatoes and carrots for a few minutes until it is a little brown on the edges. Set aside.
- Take the ox tongue out of the pot until it is cool enough to touch then peel off the leather-y skin off.
- Heat oil and butter in a wok.
- Fry tongue in oil+butter until outside surface is seared. Remove from pan.
- Sauté onion in same heated oil+ butter until onion becomes translucent.
- Add tongue, tomato sauce and ¼ cup water.
- Simmer for 20 minutes. Take the tongue off the pan and slice it.
- Season sauce with salt and pepper.
- Put it back in the sauce along with the potatoes, olives and carrots
- Simmer for 10 minutes. Serve with lots of steamed rice.