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Lengua Estofado Recipe (Ox Tongue in Tomato Sauce)
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Lengua estofado recipe (ox tongue in tomato sauce)

Lengua Estofada (also called Lengua Estofado) is a mouth-watering dish made of ox tongue and ingredients such as mushrooms, carrots and potatoes.
Course Main Course
Cuisine Filipino
Keyword Ox
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 6 people
Calories 787kcal
Author Joost Nusselder
Cost $8

Ingredients

  • 3 lbs Ox tongue (cleaned, boiled, skin removed, and thinly sliced)
  • 10 pcs calamansi or 3–4 large lemons, juice squeezed
  • 2 tsp meat seasoning
  • 4 stalks tanglad (lemongrass) fold and tied
  • 1 can Tomato Puree (1/2 can if large)
  • 1 can diced tomatoes
  • 2 tsp garlic minced
  • 1 large onion chopped
  • 1 large red bell pepper sliced
  • 2 pcs beef bouillon cubes
  • 1 can black olives sliced into halves
  • 2 cans white mushrooms sliced
  • ½ cup white or brown sugar
  • 2 tbsp oyster sauce
  • 1 cup cooking oil
  • 5 cups water
  • 3 stalks fresh spring onions chopped (optional for garnishing)

Instructions

  • Marinate the ox tongue for 2-3 hours in calamansi (or lemons) and meat seasoning.
  • Boil the ox tongue with the marinade adding tanglad and water enough to cover the meat. Cook in 1-2 hours until the meat is little tender.
  • Rinse tongue in running water, clean and peel the rough skin. Store inside the refrigerator for 1-2 hours, this will make the tongue firmer and easy to slice.
  • Slice thinly in serving sizes.
  • Sauté the chopped onions and minced garlic.
  • Put-in the Ox Tongue and cook for a few minutes
  • Add the tomato puree, diced tomatoes, beef cube, sugar and water then simmer for an hour.
  • 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, sliced red bell peppers and green olives.
  • Simmer for 5-10 minutes.
  • If the tongue is still not tender, transfer all to a slow cooker and cook for another 30 minutes to an hour on high heat.
  • Serve hot with rice.

Nutrition

Calories: 787kcal