Lengua Estofada

Ingredients

• Cooking oil (2 tablespoons)
• Salt and pepper (to taste)
• Brown sugar (1 tablespoon)
• Vinegar (2 tablespoons)
• Soy sauce (2 tablespoons)
• Bay leaves (2)
• Green peas (1 cup)
• Potatoes (2 medium, cubed)
• Carrots (2 medium, sliced)
• Beef broth (2 cups)
• Tomato sauce (1 cup)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Beef tongue (1 whole)

Instructions

1. Place the beef tongue in a large pot of boiling water and cook for 2-3 minutes. Remove from the pot and rinse under cold water. Peel off the outer skin of the tongue and trim any excess fat. Set aside.
2. Heat the cooking oil in a large pan over medium heat. Sauté the onions and garlic until fragrant and translucent.
3. Add the beef tongue to the pan and brown on all sides.
4. Pour in the tomato sauce and beef broth. Add the bay leaves, soy sauce, vinegar, and brown sugar. Season with salt and pepper to taste.
5. Cover the pan and simmer for 2-3 hours, or until the beef tongue is tender. Add water if needed to maintain the desired consistency of the sauce.
6. Add the carrots, potatoes, and green peas to the pan. Continue to simmer for another 15-20 minutes, or until the vegetables are cooked through.
7. Remove the bay leaves before serving. Serve the Lengua Estofada hot with steamed rice.
8. Enjoy!