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Lengua Estofada (sometimes called Lengua Estofado) is stewed Ox tongue cooked in tomato sauce. This dish is of Hispanic origin; it has been adopted by the Filipino Palate (Panlasang Pinoy) due to Three Centuries of Spanish colonization. This Lengua Estofada Recipe is the best that you can get.
I like this Lengua Estofada recipe because it is bursting with flavor. The texture is also magnificent. The ingredients are in harmony with each other to the point of producing a unified flavor that you will enjoy.
Popularity of ox tongue in the Philippines
For diners coming from abroad, it may come as a bit of a shock to witness the popularity of ox tongue or lengua in Filipino cuisine. This is a well-utilized kind of meat that can be absolutely tender and rich when cooked right. You can find out just how glorious this can be by making your own Lengua Estofada.
A good amount of tomato sauce can go a long way in adding some richness and flavor to a dish. We use this, alongside some oyster sauce for a fantastic savor that you can’t beat. And to complete the dish, we also have potato, green onions, white mushrooms and more to create a satisfying mix of textures in various vegetables.
How does it taste like?
Some people look at this dish as something exotic or unusual. Adjectives like “gross” or “yucky” are sometimes used to describe it. When I was still a child, I personally despise Lengua. Back then, it was hard to understand why many people enjoy eating cow’s tongue. As years passed by, I learned to appreciate this delightful dish. I just imagined that the meat I’m eating is beef brisket (believe me, it worked). Did you know what my first impression was after tasting this dish? An upscale version of the Beef Kaldereta
Now you might have encountered estofado before, but it could shock you how different this rendition may taste. That’s because this is a pretty broad recipe that refers to meat stewed with vegetables, most often potatoes. But all in all, you can expect to bite into something that is perfectly seasoned and meaty. Here are a few more of my Estofado recipes you should look into!
More Estofado Dishes
Pata tends to be a crowd pleaser when it comes to Filipinos, likely because of its texture and taste that tends to complement savory flavors beautifully. This kind of estofado has that same appeal, and has the lovely, refreshing taste of sweet banana and caramelized sugar. This is also perfect for the family as it serves 4 people. And like many Estofado dishes, this is something you would definitely enjoy with some warm white rice.
You may already be well aware that Filipino dishes can taste different depending on where you eat it. This Probinsya Style Estofado is another great way to have the classic meat dish. It has a taste that is similar to pork humba. That is because we also have a sense of sweetness here from saba bananas and pineapple juice.
Pork belly is truly hard to resist because of how gloriously hearty and tasty it is with that layer of juicy fat on top. It would be easy to imagine it with the richness of red wine vinegar, ground black pepper and dark brown sugar. But if you do not have red wine vinegar, cane vinegar would also do for this dish. That is what we end up working with for this Liempo Estofado recipe. This is a meal you should not miss out on!
Back to our Lengua Estofada, this may turn some people off because of the usage of ox tongue, which can be perceived as gross or far too unusual an ingredient. But this cut of meat is largely responsible for the complex flavors and sophistication of Lengua Estofada. Come make some with me!
How to Cook Lengua Estofada
Cooking the ox tongue
Our first step would be to get 1 teaspoon of minced garlic, and 1 medium-sized onion we’ve diced. Then place these in a pan. Sauté these together. Afterwards, add your 2 lbs. of ox tongue that is already tenderized and sliced. Cook this for just a few minutes.
Adding some seasonings
It’s time to pour 1 cup of tomato sauce inside the pan. Also add 1 beef bouillon cube and 3 cups of water. Let the mixture simmer for 1 to 1 ½ hours. But you will only need 30 minutes if you are using a pressure cooker for this. Also make sure the dish does not get dry by pouring more water inside if needed.
Preparing the potatoes and mushrooms
Get a clean pan, and heat up 1 cup of cooking oil. Then put 1 large potato that is peeled, and you have sliced thinly in the pan. Fry these up, and then transfer them to a different container. Then remove the excess oil from the pan, and sauté 2 cups of sliced white mushrooms in the same pan. Incorporate 1 tablespoon of oyster sauce, but you can also omit this ingredient if you are not too keen on the taste of this seasoning.
Integrating salt, pepper and more ingredients
Once your ox tongue is nice and tender, you can sprinkle in some salt and pepper. Don’t forget to add ½ cup of green olives. Then simmer for 5 minutes.
Serving the dish
All you need to do now is put your fried potatoes, sautéed mushrooms, and of course, our cooked ox tongue together. Arrange this nicely in a serving plate of choice. And you’re done! You have just whipped up some Lengua Estofada that is great for a party of 6.
How did you like this Lengua Estofada recipe? Do you have other ways of creating this dish? Feel free to give your own cooking tips, or ask questions in the comments section below!
- Sauté the garlic and onion
- Put-in the Ox Tongue and cook for a few minutes
- Add the tomato sauce, beef cube, and water then simmer for 1 to 1 1/2 hours (30 minutes if using a pressure cooker).Note: Add water as needed.
- In a separate pan, heat the cooking oil and fry the potatoes. Set aside
- On the same pan were the potatoes were fried, remove excess oil and sauté the mushroom.
- Add some oyster sauce then set aside
- Once the Ox tongue is tender, add salt, pepper, and green olives and simmer for 5 minutes
- Serve the Ox tongue with the fried potatoes and sautéed mushrooms in a single serving plate. Share and Enjoy!