Lengua Estofada

Ingredients

Beef tongue

1 whole, about 1 kg

Cooking oil

2 tablespoons

Garlic

6 cloves, minced

Onion

1 large, chopped

Tomato sauce

1 cup

Beef broth

2 cups

Bay leaves

2

Soy sauce

1/2 cup

Vinegar

1/4 cup

Brown sugar

1 tablespoon

Salt and pepper

to taste

Carrots

2, peeled and sliced

Potatoes

2, peeled and cubed

Green peas

1 cup

Instructions

1. Place the beef tongue in a large pot of boiling water and blanch for 2-3 minutes. Following this, rinse under cold water. Peel the outer skin of the tongue and trim off any excess fat. This leaves the beef tongue clean and ready to be cooked.
2. Heat the cooking oil in a large pan over medium heat. Add the chopped onions and minced garlic, sautéing until they release their fragrant aroma and the onions turn translucent.
3. Place the prepared beef tongue in the pan, browning it on all sides. This will seal in its juices, ensuring a moist and tender result.
4. Pour in the tomato sauce and beef broth, followed by the bay leaves, soy sauce, vinegar, and brown sugar. Stir to combine and season with salt and pepper to taste. This forms the delicious sauce in which the beef tongue will slow-cook.
5. Cover the pan and let it simmer for 2-3 hours, or until the beef tongue becomes tender. You may need to add water during this process to maintain the desired consistency of the sauce.
6. Add the sliced carrots, cubed potatoes, and green peas to the pan. Continue to simmer for another 15-20 minutes, or until the vegetables are cooked through.
7. Before serving, make sure to remove the bay leaves. Serve your Lengua Estofada hot, ideally with a side of steamed rice to soak up the wonderful sauce. Enjoy!