Lengua estofada, or estofado, is a traditional Filipino dish made from ox tongue. "Lengua" means tongue in the Tagalog language of the Filipinos, and "estofado" refers to the manner of cooking, which is stewing or braising. Filipinos adopted lengua estofado from Spanish cuisine. The ox tongue undergoes two cooking methods to render it tender and to bring out the natural beef flavor. With the usual vegetables and sauce, lengua estofado is a complete, and surprisingly delectable, meal.
Fill a large pot with water and add seasoning, such as soup stock, bay leaves and leeks. Bring the water to a boil and add the ox tongue. Turn the heat to low, and simmer the ox tongue for about 1 to 2 hours, or until the skin peels off.
Remove the tongue from the pot, scrape off the thick, white skin and wash the tongue well under running water. Return the tongue to the pot and continue to cook at medium heat for about 30 minutes, or until the tongue is tender.
Place the ox tongue on a flat surface and use a knife to cut the tongue into thin slices. Apply salt, pepper or your preferred seasoning to the tongue slices.
Peel and cut the potatoes into thin slices. Heat cooking oil in a saucepan and fry the potatoes until they are tender and browned. Remove the potatoes from the pan and set them aside. Remove the excess oil from the saucepan.
Saute garlic and onion in the saucepan. Add the ox tongue slices and saute them for a few minutes before adding the olives and mushrooms and sautéing for one or two minutes.
Add the tomato sauce and dissolve one beef bouillon cube into the liquid. Add 2 tbsp. of soy sauce or 1 tbsp. of oyster sauce to further enhance the flavor. Stir the ingredients to mix well
Reduce the heat and allow the mixture to simmer for one to two hours..
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