Focused recipe
Lengua Estofado
Tender beef tongue braised in a sweet and tangy sauce of diced tomatoes, white wine, soy sauce, vinegar, and olives. This Filipino-Spanish stew is a holiday favorite best served over steamed white rice.
Filipino Mediterranean Spanish Updated 12/22/2016
Ingredients
Measured from the catalog payload.
- 2 lbs beef lengua boiled until tender and sliced
- 1/2 cup all-purpose flour
- 1 can diced tomato
- 2 teaspoons beef cube
- 3/4 cup white wine
- 1 pieces yellow onion minced
- 3 cloves garlic crushed and minced
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 5 pieces bay leaf
- 1/2 cup button mushroom sliced
- 1 cup green olive pitted
- 1/4 cup black olive sliced
- 1 cup water
- salt
- ground black pepper
- 1/4 cup cooking oil
Instructions
11 cooking steps
- Heat the cooking oil in a wide cooking pot over medium heat.
- Dredge the sliced lengua in flour and shake off the excess. Pan-fry for about 1 minute per side or until lightly browned. Remove from the pot and set aside.
- Using the same pot, sauté the onion and garlic until the onion becomes soft and aromatic.
- Pour in the diced tomatoes and white wine. Stir and allow the mixture to simmer for 2 minutes.
- Return the pan-fried beef lengua to the pot.
- Stir in the soy sauce and water, then add the beef bouillon. Bring everything to a boil.
- Add the bay leaves. Cover the pot and cook over low heat until the sauce reduces to about half.
- Pour in the vinegar and allow the sauce to re-boil.
- Add the brown sugar, green olives, black olives, and mushrooms. Stir and cook for 5 to 8 minutes.
- Season with salt and ground black pepper to taste.
- Transfer to a serving plate and serve warm.
Catalog details
Useful for browsing and sync.
Dinner, holiday meal, Main Course, Beef braised, comfort food, hearty, Savory Public recipe Revision 1