Beef Recipes · Filipino Recipe · Holiday Recipes

Authentic Lengua Estofado

Authentic Lengua Estofado

Authentic Lengua Estofado

INGREDIENTS:

  • 1 kilo Ox tongue (cleaned, boiled, skin removed, and thinly sliced)
  • 1-1/2 cups Tomato sauce
  • 1/2 cup white wine
  • 2 tbsp oyster sauce
  • 3 cloves garlic, (minced)
  • 1 medium-sized onion, (sliced)
  • 1/2 cup green olives
  • 1 cup button mushrooms
  • 1 tsp black pepper
  • 2 pieces of potatoes (peeled , thinly sliced crosswise)
  • 2 tbsp liver spread
  • 4 cups water
  • 1 piece beef broth cube (optional)
  • 3 pcs laurel leaf
  • 1 tsp rock salt
  • 1/2 cup cooking oil

**If WHITE WINE is not available you may substitute any of the following option: chicken broth, vegetable broth, or white grape juice, cooking wine, rice wine, sherry, ginger ale, white grape juice or just use water.

Procedure 1:

1. Boil Ox tongue in 4 cups of water, beef broth cube and laurel leaf for 2-4 hours or until the ox tongue is very tender.
2. Once meat is tender, set aside the broth.
3. Let the meat cool for 30 minutes then remove/peel Ox tongue’s skin.
4. Slice meat into 1″ strips (Tip: let it chill in fridge for easy slicing).

Procedure 2:

1. Heat oil in a pan.
2. Fry potatoes until brown. Set aside.

Procedure 3:

1. Heat oil in a pan
2. Saute onion and garlic
3. Add 2 cups of beef broth, tomato sauce, oyster sauce, liver spread, pepper, green olives, button mushroom, white wine and the sliced Ox tongue meat.
4. Simmer for approximately 30 minutes or until sauce is reduced to half.
5. Add salt (optional)
6. Serve with fried potatoes as garnish.

Serve and enjoy!

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Credits: Pack My Lunch

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