📝 About This Recipe
A crown jewel of Filipino-Spanish 'Fiesta' cuisine, Lengua Estofada is a luxurious, melt-in-your-mouth braise that transforms ox tongue into a gourmet masterpiece. This dish features tender slices of meat simmered in a rich, velvety sauce of tomatoes, soy sauce, and aromatics, punctuated by the earthy sweetness of green olives and mushrooms. It is a labor of love that rewards the patient cook with a sophisticated depth of flavor and a buttery texture that defines celebratory dining in the Philippines.
🥗 Ingredients
The Meat & Initial Boil
- 1.2 - 1.5 kg Ox Tongue (Lengua) (cleaned thoroughly)
- 3 pieces Bay Leaves
- 1 tablespoon Black Peppercorns (whole)
- 1 tablespoon Salt (for the boiling water)
The Braise & Sauce
- 2 tablespoons Butter (unsalted)
- 1 tablespoon Olive Oil
- 6 cloves Garlic (minced)
- 1 large Yellow Onion (finely chopped)
- 1 cup Tomato Sauce (plain)
- 1/4 cup Soy Sauce (Filipino style preferred)
- 2 tablespoons Worcestershire Sauce
- 2 cups Beef Broth (reserved from boiling the tongue)
- 1 can (400g) Button Mushrooms (sliced)
- 1/2 cup Pitted Green Olives (Spanish style)
- 1 tablespoon Brown Sugar (to balance acidity)
👨🍳 Instructions
-
1
Place the ox tongue in a large pot and cover with water. Bring to a boil for 10 minutes, then drain the water and rinse the tongue under cold water to remove impurities.
-
2
Return the tongue to the pot. Add fresh water to cover, along with bay leaves, peppercorns, and salt. Simmer over low heat for 2.5 to 3 hours, or until a fork can easily pierce the thickest part. If using a pressure cooker, this takes about 60-90 minutes.
-
3
Once tender, remove the tongue from the pot and let it cool slightly. Reserve 2 cups of the cooking broth and strain it for later use.
-
4
While the tongue is still warm but manageable, use a sharp knife to peel off the tough, outer white skin. This layer is inedible and must be completely removed.
-
5
Slice the peeled tongue into 1/2-inch thick rounds or diagonal slices. Set aside.
-
6
In a wide pan or Dutch oven, heat the butter and olive oil over medium heat. Sear the tongue slices in batches until lightly browned on both sides. Remove and set aside.
-
7
In the same pan, sauté the onions until translucent, then add the garlic and cook until fragrant (about 1 minute).
-
8
Pour in the tomato sauce, soy sauce, and Worcestershire sauce. Stir to combine and let it simmer for 2 minutes.
-
9
Add the reserved 2 cups of beef broth and the brown sugar. Bring the mixture to a gentle boil.
-
10
Add the seared tongue slices back into the pan. Lower the heat, cover, and simmer for 20-30 minutes to allow the meat to absorb the flavors of the sauce.
-
11
Stir in the sliced mushrooms and green olives. Continue to simmer uncovered for another 10 minutes until the sauce has thickened to your liking.
-
12
Taste the sauce and adjust with salt or pepper if necessary. The olives and soy sauce provide a lot of saltiness, so taste first!
-
13
Transfer to a serving platter and garnish with a sprig of parsley if desired. Serve hot.
💡 Chef's Tips
Always peel the tongue while it is still warm; once it cools completely, the skin becomes much harder to remove. For an even richer sauce, you can add a splash of Sherry or red wine during step 8. If the sauce is too thin, mix a teaspoon of cornstarch with water and stir it in at the end to create a glossy glaze. Lengua is actually better the next day, as the flavors deepen and the meat becomes even more infused with the sauce. Don't skip the searing step; the Maillard reaction on the meat slices adds a crucial layer of savory flavor.
🍽️ Serving Suggestions
Serve with hot, steamed jasmine rice to soak up the luxurious gravy. Pairs beautifully with a side of buttery mashed potatoes for a more Western-style presentation. Serve alongside a fresh Ensaladang Mangga (Green Mango Salad) to cut through the richness of the meat. A glass of medium-bodied red wine like Rioja or Merlot complements the earthy mushroom and olive notes. For a traditional Filipino fiesta spread, serve this alongside Pancit Bihon and Lechon.