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Lengua Estofada Recipe

Ingredients

How to make it

  • The night before, place ox tongue in a pot and cover with water. Boil until meat is no longer pink and firm to the touch, about 1 ½ to 2 hours.
  • Place on a platter and cool. Cover and place in the refrigerator overnight.
  • The day after, use a vegetable peeler to peel the skin off the tongue. Slice the tongue about ½ inch thick.
  • Heat the olive oil in a Dutch oven. Brown each slice on both sides and set aside as you go. Return browned pieces to pot.
  • Add chopped onions, bay leaf, freshly ground black pepper. Cover with water.
  • Add the vinegar and soy sauce. Cook over low medium heat for about one or two hours, or just until onions break down.
  • In a separate pan, heat chorizo until its own oil renders. Cook until slightly crisp. Add to the pot.
  • Take about two ladles full of the sauce and place in a heatproof bowl. Add the mushroom soup to the sauce and whisk until well-blended.
  • Return the soup to the pot. Bring to a boil over high heat and reduce the sauce about 30%. Add olives and mushrooms. Turn off heat and cover to warm mushrooms and olives.
  • Finish with a “swirl” of olive oil, if desired

Reviews & Comments 2

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    " It was excellent "
    shai ate it and said...
    we love tongue. wish it were less expensive/more available here. Mother always cooked it on the farm. Very tender and tasty. WAY better than liver!
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    " It was excellent "
    elgab89 ate it and said...
    This is a very tender meat. A lot of people do not eat anything except the normal stuff, shoulders, steaks..., however, I think that it is a waste of an animal to do so. I cannot be vegetarian, and this is the closest to it I can get. Thank you for posting it.
    Was this review helpful? Yes Flag

The Cook

betchie Belfast, GB

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