Lengua EstofadaFrom betchie 7 years ago
- One whole ox tongue shopping list
- water for boiling shopping list
- ½ c. extra virgin olive oil shopping list
- About 3 to 4 medium yellow onions, chopped shopping list
- 1 to 2 bay leaves shopping list
- More water shopping list
- 1 cup vinegar shopping list
- ½ c soy sauce shopping list
- Freshly ground black pepper shopping list
- One or two whole chorizo bilbao, sliced shopping list
- Four 4 ½ ___oz. jars whole button mushrooms shopping list
- One 9 ½ oz. jar whole green olives (pimiento stuffed- optional) shopping list
- One to two 10 ¾ oz. cans cream of mushroom soup shopping list
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
The Cookbetchie Belfast, GB
The Rating2 people
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 p...moreelgab89 in Toronto loved it
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!shai in Gainesville loved it
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