Lengua Estofado Recipe

Lengua Estofado is an excellent addition to your holiday menu or special event. With soft melted beef in your mouth, fleshy mushrooms, and a delicious sauce, it will surely be a favorite of the crowd.
Lengua Estofado


Content
Lengua Estofado, which translates into language (lengua) stew (estofado) in Spanish, is a Filipino dish with a strong colonial effect. sauce, and aromatics.

If you have never tried lengua before, this is the perfect recipe for getting your first bite! You will be amazed at how strong muscles turn into soft, tender meat, with no taste or smell you can expect from the river.

Add the warmth of a glowing red sauce and hearty mushrooms, creamy mushrooms, and you’re ready for the fun!


Ingredient notes
Beef / beef tongue – you can change the pig’s tongue which is usually small and thus cook quickly
Aromatics – onions, garlic, and bay leaves add flavor to meat
Broth – reserved for pre-cooking beef tongue
Potatoes – take 1/2-inch rounds or quarters into cubes
Mushrooms – you can use fresh button or canned mushrooms
Tomato Sauce- you can use ½ cup of tomato paste and ½ cup of water instead of tomato sauce.
Soy Sauce- add flavor to umami
Sugar – equates sour notes with sweetness
Carrots, bell pepper, and / or green olives – feel free to add these vegetables for extra color and texture.
The language of cooking
Lengua is usually offered on special occasions as it can have a good value and takes hours to soften. By following the simple hacks below, you can enjoy this beautiful square of meat for a daily family dinner.

You can cook the tongue in advance, separate the serving pieces from the sealed plastic bags or airtight containers, and store them in the refrigerator until ready to be used in your favorite dishes such as.
You can also use a Quick Pot or pressure cooker to save time. From 4 to 5 hours to soften, it will take 50 to 60 minutes to compress the leeks depending on the weight.
Peeling and Cutting
Allow the cooked tongue to cool enough to touch and peel before completely cool. The skin is easy to remove while still warm.
If the tongue is cold, a vegetable peeller is the best tool for shaving the skin cleanly and without wasting too much.


Although it is easy to peel while warm, it is easy to cut into clean pieces when cold. After peeling, place in the fridge for about 1 to 2 hours until cool before cutting
How to supply and store
Lengua estofado is as delicious as lunch or dinner. Serve with hot rice, mashed potatoes, or noodles for healthy eating. For an easy option, enjoy it with a cast salad and crusty bread to make a delicious sauce.
To store leftovers, transfer to a container with a tight fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.


To reheat, place in a pan and heat until the internal temperature is 165 F.
How to supply and store
Sinigang na inihaw na liempo is a delicious aroma alone or with hot rice. Serve it with a spicy fish sauce to soak it to taste the umami flavor.


Transfer leftovers to a tightly closed container and refrigerate for up to 3 days.
Heat again in a 165 F indoor cooking pot or in a microwave for 2 to 3 minutes until completely warm, stirring well each time to dissipate heat.

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