Lengua Estofada Recipe

How To Cook Lengua Estofada Recipe

Lengua Estofada Recipe - Lengua Estofada (sometimes called Lengua Estofado) is stewed Ox tongue cooked in tomato sauce. This dish is of Hispanic origin; it has been adopted by the Filipino Palate due to Three Centuries of Spanish colonization. This Lengua Estofada Recipe is the best that you can get.
Some people look at this dish as something exotic or unusual. Adjectives like “gross” or “yucky” are sometimes used to describe it. When I was still a child, I personally despise Lengua. Back then, it was hard to understand why many people enjoy eating cow’s tongue. As years passed by, I learned to appreciate this delightful dish. I just imagined that the meat I’m eating is beef brisket (believe me, it worked). Did you know what my first impression was after tasting this dish? An upscale version of the Beef Kaldereta

Lengua Estofada Recipe Ingredients:

• 1.5 kg beef tongue

*Marinade

• 1 tsp peppercorns
• 1 bay leaf
• 3 Tbsp cider vinegar or white cooking wine
• 3 Tbsp soy sauce
• 3 Tbsp sugar
• 2 tsp sea salt
• 1 cup water
• 3 Tbsp oil
• 1/4 cup minced garlic
• 1/2 cup minced onions
• 1/2 cup finely chopped tomatoes
• 350 g potatoes – peeled, quartered and sliced
• 1 big carrot – peeled and sliced
• salt and freshly milled black pepper
• 1/3 cup pimiento-stuffed olives
• 1 cup button mushrooms – halved or sliced

Procedure:

1. Boil the tongue in a large pot of water for 20 minutes. (You may cut the tongue in half if it cannot fit). Drain from water and leave until cool enough to handle.
2. Peel off the (usually white) outer skin. You may have to use a very sharp carving knife for this. Trim ends and wash.
3. Combine all marinade ingredients and marinate the tongue for 1 hour or overnight.
4. In a large pot heat the oil and brown the tongue on all sides. Remove and set aside.
5. If the residue in the pot is not burned, use it with the same oil, if it is then clean the pot and heat it up again with about 2 Tbsp oil.
6. Saute garlic for about 2 minutes in gentle heat – *do not* burn it.
7. Turn up the heat and add in the onion, cook for about 4-5 minutes or until translucent.
8. Add in the tomatoes and cook until soft.
9. Put the tongue back in the pot together with the marinade.
10. Add about 1/2 cup water. Bring back to boil and then simmer for 2.5 hours or until tender. Prick the tongue to let the liquid penetrate. You may add moreboiling water a little at a time if it is drying out too much.
11. Tip in the potatoes and carrots – cook for about 5 minutes.
12. Add in the mushrooms and cook for another 5 minutes.
13. Just before serving, remove tongue from sauce and slice crosswise. Arrange in a platter and ladle sauce and vegetables on top. Serve hot.

Additional Trivia Estofada 

A stew is a culinary cooking process of food (initially crude ) which is subjected to a simmer in a pot cerrado.1 The stew made ​​with this culinary technique prevents evaporation retaining much of the initial juice and thus retaining the flavors and aromas of foods cocinados. 2 is an ideal way to cook when the final object is to obtain a soup or a broth. The initial liquid volume in stews is much lower than in the baked  cooked in an open vessel  . This method is often confused with the seared and has fundamental's. 3 differences The seared requires advance preparation ( for example: a marinade , or marked ) before being braised . Source and Translated 

Source: Enlish Patis

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