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How to Cook Lengua Estofado

Lengua estofado is a rich Filipino-style braised ox tongue dish simmered in a savory tomato-based sauce until tender, flavorful, and melt-in-your-mouth soft.
Prep Time10 minutes
Cook Time1 hour 8 minutes
Total Time1 hour 18 minutes
Course: Beef Recipe
Cuisine: Filipino/Spanish
Keyword: lengua estofado, ox tongue recipe
Servings: 8 servings
Calories: 360kcal
Author: Manny

Ingredients

  • 1 pc ox tongue about 1 1/2 to 2 kilos
  • 2-3 pcs large onions quartered
  • 6 pcs green olives optional
  • 1/4 kilo pork fat
  • 3 Tbsp. pimento
  • 1 small can tomato paste or 2 cans tomato sauce
  • 1 Tbsp. MSG
  • 1 tsp. pepper ground
  • 1 Tbsp. salt
  • 1/2 cup rum
  • 2 Tbsp. chili sauce
  • 2 Tbsp. Worcestershire sauce
  • 3 pc bell pepper red & green (strips)
  • 1 small can pineapple juice
  • 1/2 cup bread crumbs
  • 1 pc chorizo de bilbao finely chopped

Instructions

How to Cook Lengua Estofado:

  • To clean tongue, dip in 3 cups boiling water. Let stand for 5 minutes, then scrape white, thick skin. Then wash in clear water.
  • Place in deep pan, pour water enough to cover tongue. Boil. Lower heat and simmer until half done.
  • Saute onion and pork fat (in big slices) in butter. When onion is wilted, add all ingredients except bread crumbs.
  • Stir for 3 minutes, then add to the deep pan where you boil the ox tongue. Continue cooking until the tongue becomes tender.
  • You may add more water if sauce dries and meat is not yet done.
  • Let it cool. Cut tongue into thin slices. Arrange in serving plate. Thicken sauce with bread crumbs then pour over sliced tongue.

Notes

Cooking Tips:

Clean the Ox Tongue While Warm

After blanching the ox tongue, peel and scrape the thick white skin while it is still warm because it becomes harder to remove once cooled. Proper cleaning removes impurities and prevents the meat from developing an unpleasant taste during cooking. Using a small knife around stubborn edges helps remove the membrane without wasting too much meat.

Simmer the Lengua Stofada Slowly

Cook lengua stofada over low heat to give the connective tissues enough time to break down properly. A rapid boil may toughen the outer layer of the tongue before the center becomes tender. Gentle simmering also helps the tomato sauce develop a richer and smoother flavor over time.

Slice the Meat After Resting

Allow the cooked tongue to cool slightly before slicing to keep the meat firm and easier to cut thinly. Cutting it immediately after cooking can cause the slices to fall apart because the meat is extremely tender. Thin slices also absorb the savory tomato sauce better, making every bite more flavorful.