Tuesday, 15 December 2015

How to Make Creamy Lengua Estofado

Creamy Lengua Estofado Ingredients and Procedures. 

Serves 4-5
Preparation Time: 20 minutes
Cooking Time: 3-3 ½ hours

1 whole pc. ox tongue, cleaned
water to cover for first boil
½ cup calamansi juice
water for boiling
¼ cup oil
4 pcs. white onions, chopped
6 cloves garlic, chopped
1 tbsp tomato paste
2-3 cups water
2 pcs. bay leaves
1 cup vinegar
½ cup soy sauce
1 tsp. black peppercorns
1 cup button mushrooms, sliced
½ cup green olives
4 tbsp Lady's Choice Real Mayonnaise
3 pcs. potatoes, sliced into wedges and fried (optional)

1. Combine ox tongue and water in a pot and bring to the boil. Discard water.
2. Add water again to pot just to cover the ox tongue. Add calamansi juice and bring this to the boil. Reduce heat to simmer slowly or just until tender – about 2 ½ - 3 hours.
3. Drain the tongue from the liquid, let this cool. Remove the skin of the tongue with a knife then slice into 1/2-inch thick pieces crosswise.
4. In a separate pot, sauté onion and garlic in oil until fragrant. Add tomato paste and sauté for a minute. Add water bay leaves, vinegar, soy sauce, pepper, and ox tongue. Mix well.
5. Bring to the sauce to the boil then let this simmer until ox tongue is very tender.
6. Add green olives and simmer for another 6-8 minutes.
7. Add Lady's Choice Real Mayonnaise, mix well and let simmer over very low heat until sauce is creamy thick. Adjust seasonings and serve.


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