Lengua Estofado a Rich and Tender Braised Beef Tongue

Recipe Introduction: Lengua Estofado

Fancy a proper Filipino fiesta in your kitchen? Have you ever tried lengua beef tongue recipes ? Honestly, it might sound a bit "offal", but trust me, it's a game changer.

We are going to dive into a family favourite that will warm you up from inside out.

Quick Hook: From "Eww" to "Ooh La La!"

This Lengua Estofado recipe will turn sceptics into believers! Braised beef tongue becomes unbelievably tender and swims in a rich, savoury tomato sauce.

It's total comfort food, a bit posh, and definitely worth a try.

Brief Overview: A Taste of the Philippines

Lengua Estofado has Spanish roots, a delicious testament to Filipino cuisine's rich history. Think paella meets hearty British stew. This recipe needs a bit of patience but its not going to keep you slaving away all day.

This easy lengua recipe yields 6-8 generous servings. It's perfect for a family gathering, trust me.

Main Benefits: Goodness in Every Bite

Beef tongue is surprisingly packed with nutrients. It's high in protein and iron. This dish is perfect for a special occasion, Sunday dinner, or when you just fancy something a bit different.

What makes this Lengua Estofado so special? It's the melt-in-your mouth texture and the depth of flavour from slow braising. Plus, you can brag to your mates you can cook some mad interesting dishes!

Let's talk about what you'll need, shall we?

Alright, mate! So you're thinking about tackling Lengua Beef Tongue Recipes ? Trust me, it might sound a bit "grandma's kitchen", but Oh my gosh! is it worth it! It might sound daunting, but trust me, it's totally manageable!

Ingredients & Equipment: The Lowdown

Let's break down what you'll need for a killer Lengua Estofado. No fancy chef skills required, I promise!

Main Ingredients: Getting Down to Brass Tacks

For the lengua itself, grab a 2-3 pound (900g - 1.35kg) beef tongue. Honestly, the fresher the better, so give it a good sniff at the butcher.

It should smell clean, not funky. You will also need 1 large onion quartered, 4 cloves of garlic crushed, 2 bay leaves and 1 teaspoon black peppercorns for the tongue boil.

And, of course, don't forget salt, to taste. You know, the stuff that makes everything taste better.

For the estofado sauce, you’re looking at: 2 tablespoons olive oil (30ml) , 1 large onion chopped , 4 cloves of garlic minced , 1 red and 1 green bell pepper seeded and chopped.

You will need 1 (15-ounce) can tomato sauce (425g) , 1 (8-ounce) can tomato paste (225g) and 1 cup beef broth (240ml) .

If you're feeling fancy, 1/2 cup of dry red wine (120ml) can be amazing too. Add 1/2 cup of pitted green olives , 1 (8-ounce) can of sliced mushrooms drained, 2 tablespoons of soy sauce , 1 tablespoon of sugar , and salt and pepper, to taste.

Seasoning Notes: Spice It Up!

The classic combo of garlic, onion, and bay leaf is key for that rich flavor. A bit of soy sauce adds umami, and the sugar balances the acidity of the tomatoes.

For a bit of a kick, some people add a pinch of chili flakes Totally up to you! Honestly, with great beef tongue recipes , like a good Barbacoa recipe , you really want to consider your audience.

Don't forget the cornstarch: water slurry. Mix 2 tablespoons of cornstarch with 1/4 cup of water . This will allow the estofado to thicken.

For those looking for a more easy lengua recipe you can experiment with a beef tongue recipes slow cooker .

Equipment Needed: Keep It Simple

Honestly, you don't need a ton of fancy gear. Just a large stockpot or Dutch oven for simmering the tongue, a cutting board and chef's knife for slicing, and your standard measuring cups and spoons.

Tongs are handy for wrestling that slippery tongue and a small bowl for the cornstarch slurry. A good knife will make the slicing of the Braised Beef Tongue Recipe much easier.

So there you have it. Gather your bits and bobs, and get ready to make some Lengua beef tongue recipes magic! I'll walk you through the process step-by-step, so even if you've never cooked a tongue before, you'll be grand.

This Mexican Beef style dish is one of my favourite Filipino food recipes and the Lengua Estofado Recipe is the best!

Unlocking Flavor: The Art of Cooking Lengua Beef Tongue

Alright, let's talk about lengua beef tongue recipes . Honestly, I know it sounds a bit… adventurous, but trust me on this one.

A while ago, I was rummaging through some old family recipes, and I stumbled upon my Lola's Lengua Estofado . It looked intimidating.

Now I love making it!

It is not only great to use beef tongue for recipes but also you can find the true meaning of filipino food recipes!

Prep Steps: Getting Organized for Flavor Town

First things first, mise en place , or "everything in its place". Get your ingredients together. Roughly chop 1 large onion into quarters.

Crush 4 cloves of garlic . Grab 2 bay leaves , 1 teaspoon of black peppercorns , and some salt. This sets the stage for success.

When handling raw meat, wash your hands thoroughly. You know, don't want to give yourself something nasty!

step-by-step: From Tongue Tied to Tongue Tastic

1. Plunge your 900g to 1.35kg beef tongue into a large pot.
2. Cover it with water, then add your onion, garlic, bay leaves, peppercorns, and salt.
3. Bring to a boil, then reduce heat and simmer. Simmer for 2- 3 hours . The tongue should be very tender.
4. Take it out and let it cool a bit. While warm, peel off the outer skin. Yikes, right?
5. Slice that now peeled tongue into 1/4 inch thick pieces.
6. In a pot, sauté onion and garlic, add red and green bell peppers.
7. Stir in tomato sauce, tomato paste, beef broth, and maybe some red wine.
8. Add the sliced beef tongue, olives, mushrooms, soy sauce, and sugar. Simmer it all for 2-2. 5 hours , or until the sauce is rich.

Pro Tips for Lengua Estofado Recipe Perfection

Don't rush the simmering process. Simmering equals more tender tongue. Trust me! Speaking of tenderness, it's similar to how some people prepare barbacoa recipe .

Peel the tongue while it's still warm. This makes the peeling much easier. This is what you need to do How To Cook Beef Tongue .

Taste the sauce as it cooks. Add more salt, pepper, or sugar to your liking.

Easy Lengua Recipe are all about patience, but oh my gosh it's worth it. Now imagine this as Tongue Tacos ! Honestly, the possibilities are endless.

Even in Mexico they have amazing Mexican Beef Recipes with Beef Tongue.

This braised beef tongue recipe, or Lengua Estofado, isn't just a meal. This is for Beef Tongue Recipes Slow Cooker

Now, go forth and conquer that tongue. You got this!

Recipe Notes for the Best Lengua Estofado

Right, so you're about to tackle my absolutely favourite Lengua Beef Tongue Recipes . It seems scary, but honestly, it is easier than making a Sunday Roast, honestly! Before we dive in, let’s chat about a few things to keep in mind when making your Lengua Estofado Recipe .

These are like little cheat codes, you know?

Serving Suggestions: Making it Look Posh

Presentation matters, innit? For a fancy plating, try arranging the slices of braised beef tongue recipe on a bed of creamy mash.

Drizzle with extra sauce. Garnish with fresh parsley. A side of steamed rice also works wonders to soak up that gorgeous sauce.

Complementary sides? A crisp green salad cuts through the richness. Or, if you’re feeling extra, serve with some roasted veg.

As for drinks, a nice red wine or even a cold beer pairs perfectly. A big family favourite of mine is Tongue Tacos , that can be made very easily and is a great way to spice up the recipes.

Storage Tips: Making it Last (if it Does!)

Got leftovers? Lucky you! Store the Lengua in an airtight container in the fridge. It’ll keep for up to 3 days.

To freeze, let it cool completely. Then, portion it into freezer bags. It can last for up to 2 months.

Reheating is a doddle. Just pop it in a saucepan over low heat. You can also microwave it, but be careful not to dry it out.

Always make sure it’s piping hot before serving! Another thing I love to do, I love making Mexican Beef dishes, but this Lengua Estofado is definitely the crown jewel, you know? It's a recipe that’s close to my heart, because it’s something my family and I used to eat as kids.

Variations: Making it Your Own

Want to spice things up? Add a pinch of chilli flakes. For a richer flavour, try using red wine instead of beef broth.

If you're on a health kick, you can adapt it to your dietary requirements by using light soy sauce.

Another fun idea? Swap out the regular button mushrooms for something a bit more exotic like shiitake or portobello. Also, if you are craving some Beef Tongue Recipes Filipino , you can add some Patis to the recipe.

Nutrition Basics: Goodness in Every Bite

Okay, so Lengua beef tongue recipes aren't exactly diet food. But they do offer some benefits. Beef tongue is a good source of protein and iron.

Calories are about 400 per serving, with around 30g of protein, 25g of fat, and 15g of carbs. Remember, it's all an estimate! This Easy Lengua Recipe gives the nutrients it requires.

Alright, you’ve got the notes. Now go forth and cook up a storm! Don’t be afraid to experiment and make it your own.

Happy cooking! And remember, even if it doesn't turn out perfect the first time, it'll still taste amazing. I promise! If you are looking to try new Filipino Food Recipes , but you also like a Barbacoa Recipe , this is the dish.

Also, there are Beef Tongue Recipes Slow Cooker online.

Frequently Asked Questions

What exactly is Lengua, and why should I try these Lengua beef tongue recipes?

Lengua simply means "tongue" in Spanish, and in cooking, it refers to beef tongue. Don't let the idea put you off! When cooked properly, it's incredibly tender and flavorful, often compared to a really succulent pot roast.

These lengua beef tongue recipes are a great way to experience a different cut of meat, bringing rich and savoury goodness to your dinner table.

How do I prepare beef tongue before cooking? Is it as gross as it sounds?

The key to preparing beef tongue is to simmer it until it's very tender, usually for 2-3 hours, with aromatics like onion, garlic, and bay leaves. Once it's cooked, you'll need to peel off the tough outer skin. Peeling is easiest while it's still warm think of it like peeling a baked potato.

Don't worry, it's not as gross as you imagine, a bit like preparing tripe, and the result is well worth the effort.

Can I make Lengua Estofado in a slow cooker?

Absolutely! A slow cooker is perfect for making Lengua Estofado. After simmering the tongue and peeling it, slice it and add it to your slow cooker with all the sauce ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours, until the sauce is rich and the tongue is melt-in-your mouth tender.

This is a great set-it-and-forget-it option, perfect for a busy weeknight, or a Saturday when you're out at the footie!

How long does cooked Lengua last in the fridge, and can I freeze it?

Cooked Lengua, like any braised meat, will last for 3-4 days in the fridge if stored properly in an airtight container. For longer storage, you can definitely freeze it. Let it cool completely, then portion it into freezer bags or containers, making sure to include some of the sauce to keep it moist.

It can be frozen for up to 2-3 months. Just defrost it in the fridge overnight before reheating.

Are there any variations on Lengua beef tongue recipes that are a bit healthier?

While Lengua is naturally rich, you can make some tweaks to lighten it up. Use lean beef broth and go easy on the olive oil. Load up on the vegetables, adding extra bell peppers, carrots, or celery to the sauce for added nutrients and fiber.

Consider swapping out half the beef broth for water to cut down on the calories. Serve with brown rice or quinoa instead of white rice to increase the fibre in your meal.

I'm a bit nervous about trying lengua. Is there a specific flavour profile I should be expecting from these Lengua beef tongue recipes?

Lengua, when cooked correctly, has a rich, beefy flavour, similar to a well braised brisket or pot roast, but with a uniquely tender texture. The tomato based sauce in Lengua Estofado adds a savory sweetness, while the olives and mushrooms bring an earthy depth.

Don't be afraid to season generously and let the flavours meld together during the braising process. Trust me, it's far more delicious than you might imagine - a proper winner, in fact!