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Lengua Estofado Recipe

This is a recipe for Lengua Estofado (Ox tongue Estofado)
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins
Servings: 4
Author: Vanjo Merano


  • 2 lbs. beef lengua boiled until tender and sliced
  • ½ cup all-purpose flour
  • 1 14 oz. can diced tomato
  • 1 Knorr Beef Cube
  • ¾ cup white wine
  • 1 medium yellow onion minced
  • 3 cloves garlic crushed and minced
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon vinegar
  • 5 pieces bay leaves
  • ½ cup sliced button mushrooms
  • 1 cup pitted olives
  • ¼ cup sliced black olives
  • 1 cup water
  • Salt and ground black pepper to taste
  • ¼ cup cooking oil


  • Heat oil in a wide cooking pot
  • Dredge the slice lengua in flour (shake away the excess flour) and then pan-fry in medium heat for 1 minute per side. Set aside.
  • Add onion and garlic on the pot. Continue to cook until the onion gets tender.
  • Pour the can of diced tomato and white wine. Stir.
  • Add the pan fried beef lengua.
  • Stir-in soy sauce and water. Add the Knorr Beef Cube. Let boil.
  • Add the bay leaves. Cover and cook in low heat until the sauce reduces to half.
  • Add the vinegar. Allow the sauce to re-boil.
  • Add sugar, green olives, black olives, and mushrooms. Stir. Cook for 5 to 8 minutes.
  • Sprinkle some salt and ground black pepper to taste.
  • Transfer to a serving plate. Serve.
  • Share and enjoy!


Serving: 4g