Lengua Estofada
Prep time
Cook time
Total time
Traditional Filipino dish
Recipe type: Stew
Cuisine: Filipino
  • 2 lbs. beef tongue
  • 1 tsp salt
  • ½ tsp whole black peppercorns
  • 2 tbsp. brown sugar
  • 2 tbsp. oyster sauce
  • 2 bay leaves
  • 2 medium-sized potatoes
  • Cooking oil
  • 3 tsp. garlic, minced
  • 1 medium onion, diced
  • ½ cup olives, pitted
  • 1 can tomato paste
  • 4 cups water
  • To "clean" tongue:
  • water
  • salt
  • white vinegar
  1. First, to prep tongue for cooking, clean it by mixing salt and white vinegar together. Rub mixture on meat and then rinse it off with water.
  2. Place tongue in a large pot and cover with water. Cover pot and let boil for 30 minutes.
  3. Remove all of the white layer from tongue.
  4. Heat oil and brown the meat. Transfer to a large Dutch Oven (or pressure cooker). Let cool so that you can slice the meat.
  5. To the Dutch oven with the sliced meat, add onion, garlic, peppercorn, salt, tomato paste, bay leaves , brown sugar, oyster sauce and water. Let cook on medium high heat for about 60 minutes.
  6. Peel potatoes and cut into slices. Cut slices in half and fry in oil until golden brown. Add the fried potatoes and olives to the dish and let simmer for about 5-10 minutes.
  7. Remove bay leaves before serving. To serve, ladle Lengua Estofada over a bed of hot rice.
** IF you're not brave enough to use beef tongue, you can make this dish with another cut of beef. Thinly sliced beef or stewing beef can be used.
Recipe by Life on Manitoulin at https://lifeonmanitoulin.com/2016/01/lengua-estofada.html