Lengua Estofado
Tender beef tongue braised in a sweet and tangy sauce of diced tomatoes, white wine, soy sauce, vinegar, and olives. This Filipino-Spanish stew is a holiday favorite best served over steamed white rice.
Servings: 6 people
Calories: 609kcal
Cost: $
Equipment
- 1 Pressure cooker For tenderizing the beef tongue in 45 minutes. A regular pot works but takes 2 to 3 hours.
- 1 Wide cooking pot For pan-frying the tongue and building the sauce.
Ingredients
- 2 lbs beef lengua boiled until tender and sliced
- 1/2 cup all-purpose flour
- 1 can diced tomatoes 14 oz
- 2 teaspoons beef cube bouillon
- 3/4 cup white wine
- 1 pieces 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
- 1/2 cup button mushrooms sliced
- 1 cup green olives pitted
- 1/4 cup black olives sliced
- 1 cup water
- salt and ground black pepper to taste
- 1/4 cup cooking oil
Instructions
- Heat the cooking oil in a wide cooking pot over medium heat.1/4 cup cooking oil
- Dredge the sliced lengua in flour and shake off the excess. Pan-fry for about 1 minute per side or until lightly browned. Remove from the pot and set aside.2 lbs beef lengua, 1/2 cup all-purpose flour
- Using the same pot, sauté the onion and garlic until the onion becomes soft and aromatic.1 pieces medium yellow onion, 3 cloves garlic
- Pour in the diced tomatoes and white wine. Stir and allow the mixture to simmer for 2 minutes.1 can diced tomatoes, 3/4 cup white wine
- Return the pan-fried beef lengua to the pot.2 lbs beef lengua
- Stir in the soy sauce and water, then add the beef bouillon. Bring everything to a boil.2 tablespoons soy sauce, 1 cup water, 2 teaspoons beef cube
- Add the bay leaves. Cover the pot and cook over low heat until the sauce reduces to about half.5 pieces bay leaves
- Pour in the vinegar and allow the sauce to re-boil.1 tablespoon vinegar
- Add the brown sugar, green olives, black olives, and mushrooms. Stir and cook for 5 to 8 minutes.2 tablespoons brown sugar, 1 cup green olives, 1/4 cup black olives, 1/2 cup button mushrooms
- Season with salt and ground black pepper to taste.salt and ground black pepper
- Transfer to a serving plate and serve warm.
Video
Notes
Wine selection — Use a dry white wine such as Pinot Grigio or Sauvignon Blanc. Avoid cooking wines sold in the condiment aisle because they contain added salt that will throw off the seasoning.
Scaling up for a party — This recipe doubles well. Use two separate tongues instead of one large one so they tenderize evenly in the pressure cooker.
Sourcing beef tongue — Asian grocery stores and Mexican meat markets usually carry fresh or frozen beef tongue at better prices than regular supermarkets. Frozen tongue works just as well; thaw it fully in the refrigerator overnight before boiling.
Serving presentation — Arrange the sliced tongue slightly overlapping on a platter and pour the sauce over the top so the olives and mushrooms are visible. This makes it look impressive for holiday dinners.
Nutrition
Calories: 609kcal | Carbohydrates: 18g | Protein: 29g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 1061mg | Potassium: 638mg | Fiber: 2g | Sugar: 6g | Vitamin A: 242IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 5mg