Lengua Estofado

Method12 steps · about 1 hr 30 min

1. 1

   Step 1: Start with the already-boiled, fork-tender, peeled and sliced 2 lb beef tongue. Heat the 1/4 cup cooking oil in a wide cooking pot over medium heat.

   Uses 1/4 cup cooking oil for pan frying

2. 2

   Step 2: Lightly dust each ready-boiled tongue slice with flour from the 1/2 cup supply and shake off the excess. Add to the hot oil and pan-fry the first side for about 1 minute, until lightly browned. Work in batches if needed so the slices contact the pan.

   Pan-fry tongue first side · 1 minUses Hot pan-frying oil · 2 lb beef tongue, already boiled until fork tender, peeled and sliced · Light flour dusting; adhering portion of half-cup supply is unknown

3. 3

   Step 3: Turn the lightly floured tongue slices and pan-fry the second side for about 1 minute, until lightly browned. Remove onto a clean plate and set aside. Keep the same pot and its remaining oil and browned bits for the sauce.

   Pan-fry tongue second side · 1 minUses Tongue slices after first-side pan-fry

4. 4

   Step 4: In the same pot, sauté the minced yellow onion (1 medium) and crushed minced garlic (3 cloves) in the remaining oil until the onion is soft and aromatic. Leave the browned tongue bits in the pot.

   Uses Remaining pan oil and browned bits · 1 medium yellow onion, minced · 3 cloves garlic, crushed and minced

5. 5

   Step 5: Pour in the can of diced tomatoes (1 can) and 3/4 cup dry white wine. Stir to loosen the browned bits and bring to a gentle simmer. Simmer for 2 minutes.

   Simmer tomato and white-wine base · 2 minUses Softened onion and garlic with pan juices · 1 can diced tomatoes (14 oz) · 3/4 cup dry white wine

6. 6

   Step 6: Return all the lightly pan-fried tongue slices to the tomato-and-wine base.

   Uses Tomato-and-wine sauce base · All lightly pan-fried tongue slices

7. 7

   Step 7: Stir in the 2 tbsp soy sauce, 1 cup sauce water and measured 2 tsp beef bouillon granules or finely crumbled cube. Bring the sauce back to a boil.

   Uses Tongue in tomato-and-wine sauce · 2 tbsp soy sauce · 1 cup water for sauce · 2 tsp beef bouillon granules or finely crumbled cube

8. 8

   Step 8: Add the 5 bay leaves. Lower the heat and simmer with the lid partly covering the pot, allowing steam to escape, until the sauce reduces to about half and coats the back of a spoon. If it reduces too quickly or threatens to stick, add a small splash of the additional water as needed and keep the heat low.

   Uses Tongue and boiling sauce · 5 bay leaves · Additional water, only if the reducing sauce threatens to stick

9. 9

   Step 9: Pour in the 1 tbsp vinegar and let the sauce come back to a boil without stirring at first.

   Uses Tongue in reduced tomato-and-wine sauce base · 1 tbsp vinegar

10. 10

    Step 10: Add the 2 tbsp brown sugar, 1 cup pitted green olives, 1/4 cup sliced black olives and 1/2 cup sliced button mushrooms. Stir gently and cook at a gentle simmer for 5–8 minutes, until the mushrooms soften and olives are warm throughout.

    Simmer olives and mushrooms · 8 minUses Tongue and sauce after vinegar reboil · 2 tbsp brown sugar · 1 cup pitted green olives · 1/4 cup sliced black olives · 1/2 cup sliced button mushrooms

11. 11

    Step 11: Taste and season with salt and ground black pepper as needed. Remove the bay leaves before serving.

    Uses Finished tongue, olive and mushroom stew · Salt, to taste · Ground black pepper, to taste

12. 12

    Step 12: Transfer the tongue slices and sauce to a serving platter, with olives and mushrooms visible on top. Serve warm among six people with ready-cooked white rice alongside.

    Uses Seasoned lengua estofado with bay leaves removed · Ready-cooked white rice, to serve