• 20 oz (600 g) beef shin or tongue
  • 3 tablespoons oil
  • 3 tablespoons minced garlic
  • 1/2 onion, diced
  • 1 tomato, diced
  • 2 potatoes, peeled and sliced
  • 2 carrots (8 oz/250 g), sliced
  • Salt and black pepper, to taste
  • 1/3 cup (30 g) stuffed olives
  • 5 button mushrooms, halved (optional)
  • 2–3 small plantains or unripe bananas, halved and fried (optional)
  • Marinade
  • 1/2 cup (125 ml) water
  • 1/2 teaspoon peppercorns, cracked
  • 1 bay leaf
  • 11/2 tablespoons apple cider vinegar o
  • 2 tablespoons white wine or sherry
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon salt

Lengua estofada is originally a Hispanic dish that has been adapted in the Philippines combining Asian condiments that give the dish that hint of Asian flavors.

How to cook Lengua Estofada:

  1. Boil beef in a pot of water for fifteen minutes.
  2. Drain the beef and combine the marinade mixture. Allow to soak the marinade for forty minutes.
  3. Heat oil in pot and brown the marinated beef. Remove the meat and set aside.
  4. In the pot saute garlic and onions.
  5. Add in tomatoes and stir fry until they get soft.
  6. Put the beef and marinade in the pot and simmer until meat is tender about one hour.
  7. You might need to add water to keep the beef juicy.
  8. Remove the meat and slice then return back to cooking pot.
  9. Add in carrots and potatoes. Simmer for 10 minutes or until veggies are tender.
  10. Add salt and pepper to taste.
  11. If you are using stuffed olives and mushrooms add them in now. Let simmer for 5 more minutes.
  12. Ready to serve.

 


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