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Lengua Asado
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How to Cook Lengua Asado

Lengua Asado is a Filipino-Spanish dish featuring tender ox tongue cooked in a savory soy sauce-based sauce, infused with garlic, onions, and mushrooms, offering a rich and flavorful dining experience.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Beef Recipe
Cuisine: Filipino
Keyword: lengua asado, ox tongue
Servings: 10 servings
Calories: 224kcal
Author: Manny

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 of Lengua Asado Recipe:

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 Lengua Asado 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.