Lengua Estofado
Ingredients
Scale
- 1 whole ox tongue
- water for boiling
- salt and pepper
- 2 tbsp olive oil
- 2 tbsp butter (optional but it makes it more tasty)
- 4 cloves garlic, minced
- 1 white onions chopped
- 1 carrot, halved then sliced
- ¼ cup green olives
- 1/2 cup whole mushrooms, halved
- 250 grams tomato sauce
- 1 cup water + 1 beef cube or 1 cup beef stock
- fish sauce (optional)
Instructions
- Boil the ox tongue in salted water until tender. It will take you around 2 hours depending on your desired tenderness. (or 1 hour in a presure cooker)
- Take the ox tongue out of the pot until it is cool enough to touch then peel off the leather-y skin off. (I skipped this step because the ox tongue I bought is already clean). Slice it thinly.
- Heat oil (and butter , if using) in a wok.
- Sauté garlic and onion in onion becomes translucent.
- Add the tongue and cook for 2 minutes, then add tomato sauce, water, and beef cubes.
- Simmer for 20 minutes. Add the olives and mushroom.
- Season with fish sauce, if desired.
- Simmer for another 3 minutes. Turn off heat and transfer to your serving dish.
- Serve with steamed rice.
Find it online: https://www.thepeachkitchen.com/2021/01/lengua-estofado/