Lengua Estofado
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
5 hrs
-
Total Time
5 hrs 20 mins
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Servings
6 servings
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Calories
422 kcal
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Course
Main Course
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Cuisine
Filipino, International
Lengua Estofado
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Lengua Estofado is a hearty ox tongue stew braised in a rich tomato sauce with mushrooms and potatoes. It takes a few hours to make, but the melt-in-your-mouth tender meat and flavorful sauce are worth the wait. Perfect for family dinners or special occasions!
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Ingredients
- 3 pounds beef tongue
- water
- 1 small onion, peeled and quartered
- 1 head garlic, peeled and crushed
- 2 bay leaves
- 1 teaspoon pepper corns
- 2 tablespoons salt
- ¼ cup canola
- 2 medium potatoes, peeled and sliced into ½-inch thick
- 1 can (4 ounces) button mushrooms, drained
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 cup tomato sauce
- 1 cup reserved broth
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- salt and pepper to taste
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Instructions
- In a deep pot over medium heat, combine beef tongue and enough water to cover. Bring to a boil for about 10 to 15 minutes, skimming scum that may float to top. Drain tongue and rinse well. Discard liquid and wash pot.
- Return tongue to pot and add enough water to cover. Add onions, garlic, bay leaves, peppercorns, and salt. Over medium heat, bring to a boil. Lower heat, cover, and simmer for about 4 to 5 hours or until meat is fork-tender. Add more water as needed.
- Drain the cooked tongue from liquid, reserving 1 cup of the broth. Strain and discard aromatics.
- Allow tongue to slightly cool and refrigerate for about 1 to 2 hours or until completely cooled. Peel the skin and cut meat diagonally into ½-inch slices.
- In a skillet over medium heat, heat oil. Add potatoes and cook until lightly browned and cooked through. Remove from pan and drain on paper towels.
- Remove excess oil from the pan except for about 2 tablespoons. Add mushrooms and cook for about 1 minute. Remove from pan and set aside.
- Add the chopped onions and minced garlic and cook until softened.
- Add tongue and cook for about 3 to 4 minutes or until lightly browned.
- Add tomato sauce, reserved broth, and soy sauce, stirring well to combine. Bring to a boil.
- Lower heat, cover, and continue to cook for about 10 to 15 minutes or until sauce is slightly reduced.
- Add sugar and stir to combine. Season with salt and pepper to taste.
- Add potatoes and mushrooms and continue to cook until tender and sauce is thickened. Serve hot.
Notes
- Allow the cooked tongue to just cool enough to touch and peel before it’s completely cooled. The skin is easier to pull off while still warm.
- If the tongue is cold, a vegetable peeler is the best tool to shave off the skin cleanly and without a lot of waste.
- While it’s easier to peel while slightly warm, it’s easier to cut into neater slices when chilled. After peeling, refrigerate for about 1 to 2 hours until cold before slicing.
Nutrition Information
Show Details
Calories
422kcal
(21%)
Carbohydrates
23g
(8%)
Protein
52g
(104%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.02g
Cholesterol
125mg
(42%)
Sodium
3141mg
(131%)
Potassium
1306mg
(37%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
186IU
(4%)
Vitamin C
21mg
(23%)
Calcium
87mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 52g | 104% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 125mg | 42% |
| Sodium | 3141mg | 131% |
| Potassium | 1306mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 21mg | 23% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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