Lengua Estofado

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Here’s another ox tongue recipe.  Got this from Grouprecipes.com.

Ingredients:

  •     One whole ox tongue
  •     water for boiling
  •     ½ c. extra virgin olive oil
  •     About 3 to 4 medium yellow onions, chopped
  •     1 to 2 bay leaves
  •     More water
  •     1 cup vinegar
  •     ½ c soy sauce
  •     Freshly ground black pepper
  •     One or two whole chorizo bilbao, sliced
  •     Four 4 ½ ___oz. jars whole button mushrooms
  •     One 9 ½ oz. jar whole green olives (pimiento stuffed- optional)
  •     One to two 10 ¾ oz. cans cream of mushroom soup

Procedure:

  1.     The night before, place ox tongue in a pot and cover with water. Boil until meat is no longer pink and firm to the touch, about 1 ½ to 2 hours.
  2.     Place on a platter and cool. Cover and place in the refrigerator overnight.
  3.     The day after, use a vegetable peeler to peel the skin off the tongue. Slice the tongue about ½ inch thick.
  4.     Heat the olive oil in a Dutch oven. Brown each slice on both sides and set aside as you go. Return browned pieces to pot.
  5.     Add chopped onions, bay leaf, freshly ground black pepper. Cover with water.
  6.     Add the vinegar and soy sauce. Cook over low medium heat for about one or two hours, or just until onions break down.
  7.     In a separate pan, heat chorizo until its own oil renders. Cook until slightly crisp. Add to the pot.
  8.     Take about two ladles full of the sauce and place in a heatproof bowl. Add the mushroom soup to the sauce and whisk until well-blended.
  9.     Return the soup to the pot. Bring to a boil over high heat and reduce the sauce about 30%. Add olives and mushrooms. Turn off heat and cover to warm mushrooms and olives.
  10.     Finish with a “swirl” of olive oil, if desired

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