Recipe

Lengua Estofada Recipe

	Betchie / All my dishes 1 year, 3 months ago A perfect main dish for the family! Prep:2880m Cook:120m Servings:8	Betchie
	lengua ox unique

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Ingredients

One whole ox tongue

Water for boiling

½ c. extra virgin olive oil

About 3 to 4 medium yellow onions, chopped

1 to 2 bay leaves

More water

1 cup vinegar

½ c soy sauce

Freshly ground black pepper

One or two whole chorizo bilbao, sliced

Four 4 ½ ___oz. jars whole button mushrooms

One 9 ½ oz. jar whole green olives (pimiento stuffed- optional)

One to two 10 ¾ oz. cans cream of mushroom soup

Directions

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

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Comments

elgab89 1 year, 3 months ago 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.

shai 1 year, 3 months ago 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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