🍲 Lengua Estofado

Meat · Main ingredient: Ox Tongue · ⏱ 158 min · Serves 5 · ~₱575 · Best for: Dinner, Lunch

Ingredients

• 1.1 kg 1 whole ox tongue (about 1 to 1.2 kg)
• 1 pc 1 onion, quartered
• 6 clove 6 cloves garlic, minced
• 0.3333 cup 1/3 cup soy sauce
• 3 tbsp 3 tbsp calamansi juice
• 0.25 cup 1/4 cup brown sugar
• 1 can 1 can (200g) button mushrooms, sliced
• 1 pc 1 red bell pepper, sliced
• 2 pc 2 pcs bay leaves
• 3 tbsp 3 tbsp cooking oil
• 2 tbsp 2 tbsp all-purpose flour or cornstarch (for gravy, optional)
• 3 pinch Salt and pepper to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Boil the ox tongue in water with quartered onion for about 1.5 to 2 hours until tender enough to peel. Remove from broth (reserve broth) and, while still warm, peel off the tough outer white skin with a knife.
2. Slice the peeled tongue into thick rounds and marinate in soy sauce and calamansi juice for 20 minutes.
3. Heat oil in a pot and sear the marinated tongue slices lightly on both sides (reserve marinade). Set aside.
4. Sauté garlic in the same pot until golden, then return the tongue slices along with the reserved marinade, 2 cups of reserved broth, brown sugar, and bay leaves.
5. Bring to a boil, then simmer covered over low heat for 20 to 30 minutes until fully tender and flavors meld.
6. Add mushrooms and bell pepper, simmer for another 5 to 8 minutes.
7. If a thicker gravy is desired, stir in flour or cornstarch dissolved in a little water and simmer until thickened.
8. Season with salt and pepper to taste and serve hot with rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.