Primal Lengua Estofada: Braised Beef Tongue

We decided to introduce you all to a childhood favorite for both Henry and I, beef tongue.  It is very delicious and you can prepare it in different ways, we decided to make a slightly modified primal version of a classic Filipino dish called Lengua Estofada.  We purchased ours from The Meat Shop, first class tongue available anytime, grass-fed and locally grown, also very affordable at only $3.50/lb.   The tongue weighed in close to two pounds and after peeling and preparing was just enough for two of us.

First pre-cook beef tongue in a large pot of slightly salted water and boil for 10 minutes. Then place it into a large bowl with ice water to cool it.  This will allow you to peel the outer skin fairly easily.

Once you have it peeled, braise it in a cast iron pan with coconut or plam oil for a few minutes on each side.  Then place it into crock-pot along with:

  • 1 large white onion, cut into thick slices
  • 2 yams, cubed
  • 2 sweet potatoes, cubed
  • 2 stalks of celery, chopped
  • 2 medium bell peppers, sliced
  • sea salt to taste
  • 1 tsp thyme
  • 2 bay leaves
  • 4 tomatoes, boiled, peeled, and quartered
  • 4 serrano peppers
  • 1 bottle of red cooking wine
  • 1/4 cup of red wine vinegar
  • 1 tbsp of coconut or virgin palm oil

Turn crock-pot on and let it cook until you get home from work and enjoy your dinner.  We cooked ours on high for 6 hours, the meat was so tender that it was hard to cut into slices as shown above.   Enjoy!

Fight Back Friday


11 Comments Add yours

  1. Tiqtoq says:

    How much tongue for this recipe and serves how many, pls?


    1. Chris,

      The typical tongue weighs in between 1.5 and 2.5 lbs. Ours started at about 2lbs, once the skin was removed and it was trimmed it was probably closer to 1 3/4. It could have served 3-4, but the tongue meat was quickly devoured by just the two of us. We did have plenty of tubers and sauce leftovers in the crockpot.


  2. Matt says:

    Awesome, I’m getting a crockpot soon and have been wanting to make a beef tongue receipe for awhile. Thanks for this post!


  3. I love Lengua Estofada, one of my favorite Filipino dishes from my childhood days in the Philippines. The only thing I find tedious is the peeling of the outer skin of the tongue. But it is so delicious! If the tongue is first class and cooked well, it really melts in your mouth!


    1. yes, peeling is a little bit of a task, but it goes ok with a little patience and the ice water. What’s your favorite way to cook it? Big hug – Jo


  4. Dan says:

    Yes yes and YES


  5. Dan says:

    Hey I just linked this recipe on my site!


    1. Dan, Thank you! 🙂


    2. You have amazing stuff posted. Do you want to be the first to guest post something delectable?


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