There is nothing like a family classic food—the perfect way to celebrate a big weekend. And one family classic dish that I love is my mom’s Lengua Estofada. Yes! Braised Ox Tongue-love it or hate it! Ok– I have to confess, when I was a child, I did not like biting cow’s tongue. But as years passed by, I learned to appreciate this delightful dish-take a bite and you will love it too !
The dish is of Hispanic in origin. The tongue is slowly cooked in tomatoes until ‘melts-in-your-tongue-tender”. Cow or Bull’s tongue is widely used in Mexican (burritos and tacos)and European Cuisines—So, this is not exotic or unusual at all. It’s just that some people prefer not to eat good stuff !
Lengua Estofada (Braised Ox Tongue in Tomato and Olives)
as needed Olive Oil
1 kg Ox Tongue (cleaned, boiled, skin removed, and thinly sliced)
1 tsp Garlic, minced
1 pc White Onion, diced(medium)
1 ½ c Tomatoes (canned)
2 pcs Bay leaves
1 tblspn Brown Sugar
1 tblspn Cider Vinegar
½ c Green Olives (pitted)
Salt and Pepper
In a pan with olive oil, brown slices of Ox tongue and set aside. Using the same pan, sauté onions and garlic. Add the tomatoes, bay leaves, brown sugar and cider vinegar. Simmer for 1 to 2 hours or until tender.
Once the tongue is tender, add the olives and simmer for another 5 minutes. Adjust taste with salt and pepper. Share and Enjoy !!
To clean the tongue, Rub tongue with salt to remove the shiny substance, rinse well. Boil with enough water and vinegar for 10 minutes. Remove from the pan and scrape the white coating. Rinse well
Try serving Lengua Estofada with fried potatoes and melba toasts -Yummy !
Beef tongue is high in fat–Which means FLAVOR ! who cares about calories and amount of fat– It is Good Stuff, enough said.