Lengua Estofado is a classic Filipino braised beef tongue that becomes melt-in-your-mouth tender through slow stewing with onions, garlic, and bay leaves. This traditional dish transforms an often-overlooked cut into a rich, deeply flavored comfort meal.
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Place the beef tongue in a large stockpot. Cover with water. Add onion quarters, garlic cloves, bay leaves, peppercorns, and salt. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the tongue is very tender when pierced with a fork.
Remove the tongue from the pot and let it cool slightly. Once cool enough to handle, peel off the tough outer skin. Slice the tongue into 1/4-inch thick slices.
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and garlic and sauté until softened and fragrant. Add the red and green bell peppers and cook until slightly softened.
Stir in the tomato sauce, tomato paste, beef broth, and red wine (if using). Bring to a simmer.
Add the sliced beef tongue, olives, mushrooms, soy sauce, and sugar to the sauce. Season with salt and pepper to taste. Reduce heat to low, cover, and simmer for 2-2.5 hours, or until the sauce has thickened and the tongue is very tender.
In a small bowl, whisk together cornstarch and water to create a slurry. Slowly add the slurry to the stew, stirring constantly, until the sauce thickens to your desired consistency.
Garnish with chopped fresh parsley and serve hot.
Store cooled Lengua Estofado in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months; reheat gently in a covered pot on low heat.
Beef tongue typically requires 1.5 to 2 hours of simmering to reach full tenderness, depending on the size and age of the meat.
No. The tongue is blanched and cooled first, which makes the outer skin easy to peel after cooking, not before.
Yes. This dish tastes even better the next day as flavors deepen. Store in an airtight container in the refrigerator for up to 3 days, then reheat gently on the stovetop.
Beef chuck or brisket can work in a pinch, though they cook faster (1 to 1.5 hours) and lack the unique tender texture of tongue.
Yes, this recipe is naturally gluten-free as it contains no flour or soy-based sauces.
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