Lengua Estofado Recipe

 

Ingredients:

• 1.5 kg beef tongue

*Marinade

• 1 tsp peppercorns
• 1 bay leaf
• 3 Tbsp cider vinegar or white cooking wine
• 3 Tbsp soy sauce
• 3 Tbsp sugar
• 2 tsp sea salt
• 1 cup water
• 3 Tbsp oil
• 1/4 cup minced garlic
• 1/2 cup minced onions
• 1/2 cup finely chopped tomatoes
• 350 g potatoes – peeled, quartered and sliced
• 1 big carrot – peeled and sliced
• salt and freshly milled black pepper
• 1/3 cup pimiento-stuffed olives
• 1 cup button mushrooms – halved or sliced

Procedure:

1. Boil the tongue in a large pot of water for 20 minutes. (You may cut the tongue in half if it cannot fit). Drain from water and leave until cool enough to handle.
2. Peel off the (usually white) outer skin. You may have to use a very sharp carving knife for this. Trim ends and wash.
3. Combine all marinade ingredients and marinate the tongue for 1 hour or overnight.
4. In a large pot heat the oil and brown the tongue on all sides. Remove and set aside.
5. If the residue in the pot is not burned, use it with the same oil, if it is then clean the pot and heat it up again with about 2 Tbsp oil.
6. Saute garlic for about 2 minutes in gentle heat – *do not* burn it.
7. Turn up the heat and add in the onion, cook for about 4-5 minutes or until translucent.
8. Add in the tomatoes and cook until soft.
9. Put the tongue back in the pot together with the marinade.
10. Add about 1/2 cup water. Bring back to boil and then simmer for 2.5 hours or until tender. Prick the tongue to let the liquid penetrate. You may add more boiling water a little at a time if it is drying out too much.
11. Tip in the potatoes and carrots – cook for about 5 minutes.
12. Add in the mushrooms and cook for another 5 minutes.
13. Just before serving, remove tongue from sauce and slice crosswise. Arrange in aplatter and ladle sauce and vegetables on top. Serve hot.

Source: Enlish Patis

Image:  http://recetas.paraguay.com/