Prepare a mouthwatering beef dish with this Lengua Estofada recipe. Compared to the stringy and sometimes chewy beef parts, the beef tongue offers a soft and somewhat creamy chew that allows you to enjoy every spoonful without leaving your jaw exhausted.
Cook this alongside other beef dishes during special occasions and festivities to offer a wide array of beefy goodness to both your loved ones and guests. With the balance between the savory-tang of the marinade and the tomato sauce that seeps into the beef tongue as it cooks, you can savor each bite with an enticing burst of flavor with every chew.
Lengua Estofada
Ingredients
Boiling:
- 1 whole beef tongue
- 4 pcs. bay leaf
- 1 Tbsp. black pepper
- 1 pc. carrot, chopped
- 1 stalk celery leaf
- 1 Tbsp. salt
Marinate:
- ¼ cup soy sauce
- ¼ cup calamansi juice
Sauté:
- 1 pc. white onion, minced
- 5 cloves garlic, minced
- ¼ cup butter
- ¼ cup flour
- 2 pcs. bay leaf
- 1 can tomato, diced
- 1 Tbsp. sugar
- ½ cup white wine (optional)
- 2 cups stock
- 1 cup whole mushrooms
- 1 Tbsp. soy sauce
- ½ cup pitted green olives
- 1 pc. red bell pepper, julienned
- Season with salt and pepper
Garnish:
- Parsley, chopped
Instructions
- In a pot with water, place the beef tongue in. Add bay leaves, whole black pepper, red onion, carrots, celery leaves, and salt. Cover and let it cook.
- Prepare the other ingredients. Mince the white onion. Pour the green olives in a bowl. Julienne the bell pepper. Mince the garlic.
- When the beef tongue has become tender, remove it from the pot. Place it in a colander and leave it to cool down. Peel the outer layer of the beef tongue. Trim the skin off, but make sure to keep as much meat as possible. Slice it the peeled beef tongue into 1-inch thick pieces.
- Strain the broth.
- Place the sliced beef tongue in a baking dish. Add soy sauce and calamansi juice. Mix it all together. Leave it to marinate.
- In a pan, heat the olive oil. Sauté the garlic and onion. When the onion has turned translucent, add the butter. Then once the butter has melted, add the flour. Make sure to mix constantly so no lumps are formed. Add bay leaves. Pour in the tomato sauce. Season with sugar, then add white wine.
- Once all the ingredients have been fully incorporated, add the marinated beef tongue. Mix, then pour in the strained broth. Season with salt. Cover and leave it to simmer.
- When the stock has been reduced to a sauce, add the bell pepper, button mushrooms, and green olives. Season with black pepper. Mix.
- Make sure to taste it and adjust the seasoning to your preference. Pour in the soy sauce.
- Once cooked, transfer it to a dish. Garnish with parsley. Drizzle with extra virgin olive oil.
Whether you serve it in a separate container or pour it over your freshly cooked rice to let the steaming grains absorb the sauce, every spoonful of this flavorful Lengua Estofada will coat your taste buds and make you want more rice. Cook this today and amaze everyone with your amazing cooking skills!
For more simple and easy recipes, grab copies of our Simpol Cookbook collection on Shopee or Lazada. Also available in Fully Booked and National Book Store.
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