Lengua Estofado (Filipino Ox Tongue Stew)
Lengua Estofado is a Filipino-Spanish braised ox tongue stew where tender meat simmers in a rich tomato sauce with mushrooms and potatoes, creating a luxurious special-occasion dish that showcases the art of transforming humble ingredients into celebration-worthy fare.Cultural NotesLengua Estofado represents the Spanish influence on Filipino cuisine, traditionally served during fiestas and special occasions. The dish showcases Filipino cooking techniques of slow-braising and the art of transforming humble ingredients into celebratory dishes.
Equipment
- Large heavy-bottomed pot (for traditional cooking) or pressure cooker
- Sharp knife and cutting board (Para sa paghiwa / For slicing)
- Vegetable peeler (Pantalop / For peeling the tongue)
- Strainer or colander (Salaan / For draining)
- Measuring cups and spoons (Panukat)
- Large skillet or braising pan
- Kitchen tongs (Para sa pagbabaliktad ng karne / For turning meat)
- Meat thermometer (optional but recommended)
Ingredients
For Cooking the Tongue
- 3 pounds beef tongue dila ng baka
- 1 small onion peeled and quartered
- 1 head garlic peeled and crushed
- 2 bay leaves dahon ng laurel
- 1 teaspoon peppercorns paminta
- 2 tablespoons salt
- Water enough to cover
For the Stew
- ¼ cup canola oil
- 2 medium potatoes peeled and sliced into ½-inch thick rounds
- 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 from cooking the tongue
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Place 3 pounds of beef tongue (dila ng baka) in a deep pot and cover with water. Bring to a rolling boil (100°C/212°F) for 10-15 minutes. Drain and rinse the tongue thoroughly, then clean the pot for reuse.
- Return the tongue to the clean pot and add fresh water to cover. Add 1 small quartered onion, 1 head crushed garlic, 2 bay leaves (dahon ng laurel), 1 teaspoon peppercorns (paminta), and 2 tablespoons salt. Bring to a boil, then reduce to low heat (90°C/195°F). Simmer covered for 4-5 hours until fork-tender, adding water as needed.
- Remove tongue from broth, reserving 1 cup of the cooking liquid. Let cool slightly until manageable, then peel the skin while still warm. Refrigerate for 1-2 hours until firm, then slice diagonally into ½-inch pieces.
- Heat ¼ cup canola oil in a large skillet over medium heat (175°C/350°F). Fry the sliced potatoes until golden brown; set aside. In the same pan with 2 tablespoons oil, sauté mushrooms for 1 minute and set aside. Cook chopped onions and garlic until soft, then brown the sliced tongue for 3-4 minutes.
- Add 1 cup tomato sauce, the reserved broth, and 2 tablespoons soy sauce. Bring to a boil, then reduce heat to low (140°C/285°F). Simmer covered for 10-15 minutes. Add 1 tablespoon sugar, salt, and pepper to taste. Return potatoes and mushrooms to the pan.
- Cook until the sauce thickens enough to coat the back of a spoon. Let rest for 5-10 minutes before serving. The internal temperature of the meat should reach 74°C/165°F when reheating.
Tips from Lola's Kitchen
- Choose a tongue with a bright pink color and no dark spots
- Soak the tongue in cold water for 1 hour before cooking to remove any blood
- Add a splash of vinegar while boiling to help tenderize the meat
- Score the underside of the tongue before cooking for better flavor absorption
Nutrition
Calories: 122kcalCarbohydrates: 5gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 7mgSodium: 876mgPotassium: 220mgFiber: 1gSugar: 4gVitamin A: 190IUVitamin C: 3mgCalcium: 20mgIron: 1mg
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