Lengua asado is very similar to lengua estofado the only big difference is the tomato sauce. Instead of tomato sauce, the dish contains soy sauce. This is a very simple legua dish that you can cook and it can be served in any special occasion or in weekends if it suits your budget. Since ox tongue is expensive it is definitely can only be served in special occasions.
A Delectable Dish with a Rich History
Lengua asado is a savory dish that delights the taste buds with its tender ox tongue and flavorful sauce. Similar to lengua estofado, the main difference lies in the use of soy sauce instead of tomato sauce. This dish is perfect for special occasions or weekend gatherings, though its cost may limit its frequent appearance on the dining table due to the expense of ox tongue.
Preparing the Ox Tongue: Tenderizing the Heart of the Dish
To begin, place the ox tongue in a pressure cooker, ensuring it is submerged in enough water for cooking. Boil the ox tongue until it reaches a tender consistency, then carefully drain the water and allow it to cool before slicing it into 1/4-inch thick pieces, setting them aside for later.
Creating the Flavorful Sauce: Infusing Depth and Richness
In a casserole, melt butter over medium heat and sauté garlic and onion until they turn soft and aromatic. Add the sliced ox tongue, soy sauce, beef broth, and mushrooms to the casserole, combining them well to ensure the flavors meld together. Season the mixture with salt and pepper to taste, then allow it to simmer gently for approximately 20 minutes, allowing the flavors to develop and the ingredients to blend harmoniously.
Thickening the Sauce: Bringing It All Together
To thicken the sauce, pour in the cornstarch slurry and continue to simmer, stirring occasionally, until the sauce reaches the desired consistency, coating the back of a spoon.
Adding the Final Touches: Elevating the Dish
Incorporate the olives into the sauce, letting them simmer for an additional minute to infuse their distinct flavor into the dish.
Serving the Dish: Presenting a Culinary Masterpiece
Serve the lengua hot, allowing its rich flavors and tender texture to delight your palate and satisfy your cravings for a truly special meal.
The History of Lengua Asado
Lengua asado traces its origins to Spanish cuisine, reflecting the influence of Spanish colonization in the Philippines. The use of ox tongue as a delicacy can be attributed to the Spanish, who introduced various cooking techniques and ingredients to Filipino cuisine.
Despite its Spanish roots, it has evolved over the years to suit Filipino tastes, incorporating local ingredients and flavors. Today, it remains a popular dish enjoyed by many, especially during special occasions and celebrations.
Wrap-Up
Lengua asado is more than just a dish; it is a testament to the rich culinary heritage of the Philippines. Its blend of Spanish and Filipino flavors makes it a unique and delicious meal that is sure to satisfy. So, why not try cooking it for your next special occasion and experience the wonderful flavors for yourself?
How to Cook Lengua Asado
Ingredients
- 1 and 1/2 kilo ox toungue cleaned
- 3 Tbsp. butter
- 1 Tbsp. garlic chopped
- 1 pc red onion sliced
- 4 Tbsp. soy sauce
- 1 1/2 cup ox tongue broth
- 1 can whole mushrooms drained
- 1 tsp. ground black pepper
- 1 tsp. salt
- 1/4 cup cornstarch dissolved in 1/2 cup beef broth
- 1/2 cup olives drained
Instructions
How to Cook Lengua Asado:
- Put ox tongue in pressure cooker and fill it with water just enough to cover the tongue.
- Cover pressure cooker and boil the cleaned ox tongue until tender. Drain and let cool.
- Slice the tongue into 1/4 inch thick then set aside.
- In a casserole, melt butter and saute garlic and onion until soft.
- Add the sliced tongue, soy sauce, beef broth and mushrooms.
- Season with salt and pepper. Simmer for about 20 minutes.
- Pour the cornstarch slurry and simmer until the sauce thickens.
- Add olives and continue to simmer for a minute. Serve hot.
Notes
Cooking Tips:
1. Tongue-Tingling Tenderization: For tender ox tongue, consider marinating it overnight in a mixture of vinegar, soy sauce, and spices before cooking. This helps break down the meat fibers and infuse it with flavor. 2. Flavorful Fusion: Enhance the taste of your dish by adding a splash of citrus juice, such as calamansi or lemon, to the sauce. The acidity brightens the dish and balances the richness of the tongue. 3. Sauce Sensation: To achieve a thicker and richer sauce, you can blend a portion of the cooked mushrooms with a bit of the sauce before adding it back to the pot. This creates a velvety texture and intensifies the mushroom flavor.
