Lengua Estofado
Servings
Prep Time
3-4
servings
15
minutes
Cook Time
80
minutes
Servings
Prep Time
3-4
servings
15
minutes
Cook Time
80
minutes
Ingredients
1
k
ox tongue
1
tbsp
rock salt
1
tbsp
pepper corns
1
stem
leaks
1
pc
White Onion
3
tbsp
olive oil
2
tbsp
garlic
chopped
2
pcs
Bay leaves
1/2
cup
Carrots
cubed
1/2
cup
Mushrooms
2
tbsp
tomato paste
1 1/2
cup
tomato sauce
2
tbsp
Soy Sauce
1/4
cup
green olives
1
cup
beef broth
1/2
cup
Green bell pepper
1/2
cup
Yellow bell pepper
100
g
baby potatoes
Salt
pepper corns
Instructions
Scrub the tongue with rock salt then rinse. Place the ox tongue in a potand put water enough to cover the tongue. Set on high pressure for 40 minutes.
Release the pressure and dispose the liquid. Remove the tongue and carefully peel off the skin. cut into cubes then set aside.
Set in saute mode, Saute the onions, garlic, aby leaves, leeks, carrots, mushrooms and bell pepper.
Add the tomato paste, sauce, broth, salt and pepper. Set to low pressure until the sauce thickens.
Add the cubed ox tongue to the sauce mixture and serve.