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ox tongue stew with mushrooms and potatoes in a blue serving bowl
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5 from 2 votes

Lengua Estofado

Lengua Estofado is a hearty ox tongue stew braised in a rich tomato sauce with mushrooms and potatoes. It takes a few hours to make, but the melt-in-your-mouth tender meat and flavorful sauce are worth the wait. Perfect for family dinners or special occasions!
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: Main Entree
Cuisine: Filipino, Global
Servings: 6 servings
Calories: 422kcal

Ingredients

  • 3 pounds beef tongue
  • water
  • 1 small onion, peeled and quartered
  • 1 head garlic, peeled and crushed
  • 2 bay leaves
  • 1 teaspoon pepper corns
  • 2 tablespoons salt
  • ¼ cup canola
  • 2 medium potatoes, peeled and sliced into ½-inch thick
  • 1 can (4 ounces) button mushrooms, drained
  • 1 small onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 cup tomato sauce
  • 1 cup reserved broth
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • salt and pepper to taste

Instructions

  • In a deep pot over medium heat, combine beef tongue and enough water to cover. Bring to a boil for about 10 to 15 minutes, skimming scum that may float to top. Drain tongue and rinse well. Discard liquid and wash pot.
  • Return tongue to pot and add enough water to cover. Add onions, garlic, bay leaves, peppercorns, and salt. Over medium heat, bring to a boil. Lower heat, cover, and simmer for about 4 to 5 hours or until meat is fork-tender. Add more water as needed.
  • Drain the cooked tongue from liquid, reserving 1 cup of the broth. Strain and discard aromatics.
  • Allow tongue to slightly cool and refrigerate for about 1 to 2 hours or until completely cooled. Peel the skin and cut meat diagonally into ½-inch slices.
  • In a skillet over medium heat, heat oil. Add potatoes and cook until lightly browned and cooked through. Remove from pan and drain on paper towels.
  • Remove excess oil from the pan except for about 2 tablespoons. Add mushrooms and cook for about 1 minute. Remove from pan and set aside.
  • Add the chopped onions and minced garlic and cook until softened.
  • Add tongue and cook for about 3 to 4 minutes or until lightly browned.
  • Add tomato sauce, reserved broth, and soy sauce, stirring well to combine. Bring to a boil.
  • Lower heat, cover, and continue to cook for about 10 to 15 minutes or until sauce is slightly reduced.
  • Add sugar and stir to combine. Season with salt and pepper to taste.
  • Add potatoes and mushrooms and continue to cook until tender and sauce is thickened. Serve hot.

Video

Notes

  • Allow the cooked tongue to just cool enough to touch and peel before it’s completely cooled. The skin is easier to pull off while still warm.
  • If the tongue is cold,  a vegetable peeler is the best tool to shave off the skin cleanly and without a lot of waste.
  • While it’s easier to peel while slightly warm, it’s easier to cut into neater slices when chilled. After peeling, refrigerate for about 1 to 2 hours until cold before slicing.

Nutrition

Calories: 422kcal | Carbohydrates: 23g | Protein: 52g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 125mg | Sodium: 3141mg | Potassium: 1306mg | Fiber: 3g | Sugar: 6g | Vitamin A: 186IU | Vitamin C: 21mg | Calcium: 87mg | Iron: 5mg