Lengua Estofado

5 from 4 reviews


  • 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)


  1. 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)
  2. 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.
  3. Heat oil (and butter , if using) in a wok.
  4. Sauté garlic and onion in onion becomes translucent.
  5. Add the tongue and cook for 2 minutes, then add tomato sauce, water, and beef cubes.
  6. Simmer for 20 minutes. Add the olives and mushroom.
  7. Season with fish sauce, if desired.
  8. Simmer for another 3 minutes. Turn off heat and transfer to your serving dish.
  9. Serve with steamed rice.