Lengua Estofado
  • 1 ox tongue
  • 2 kalamansi(calamondin)juice or 1 lemon (juice)
  • ¼ cup soy sauce
  • ¼ cup olive oil
  • 5 garlic, minced
  • 2 medium onion
  • 1/3 cup fresh tomatoes, chopped
  • 3 tbsps soy sauce
  • salt to taste
  • ¼ tsp peppercorn
  • ¼ cup white wine
  • enough water to cover tongue
  • Mushroom sauce:
  • ½ cup butter
  • ½ cup mushroom, sliced
  • ¼ cup all purpose flour
  • strained stock from tongue
  1. Rub tongue with salt and vinegar. -Rinse and boil for 5 minutes.
  2. Scrape white coating on surface. Marinate in kalamansi juice and soy sauce for 1 hour.
  3. Brown in olive oil. Put back the tongue and blend the rest of the ingredients.
  4. Pour into large saucepan, bring to a boil then lower heat. Simmer for 3 hours or until tongue is tender. Strain stock and set aside. Slice tongue and arrange on a platter.
  5. Prepare mushroom sauce: Cook mushroom in butter strain and set aside.Add in the flour to make a roux. Add in the reserved stock from tongue and cooked mushrooms boil until thickened. (coats the back of a spoon).