Lengua (Beef Tongue) Estofado

Lengua (Beef Tongue) Estofado

Course Main Course
Cuisine Modern Filipino
Keyword Beef tongue
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people
Author Connie Veneracion


For the sauce

  • 1/4 cup vinegar
  • 1/4 cup soy sauce
  • 1/4 cup dark brown sugar
  • 2 tablespoons tomato paste


  • Peel the beef tongue. Cut into half inch slices. Set aside.
  • Peel the carrot and potato; cut into half-inch cubes.
  • Deseed the bell peppers and dice.
  • Cut the olives into halves.
  • Peel and roughly chop the onion.
  • Smash, peel and chop the garlic.
  • Heat the cooking oil in a heavy shallow pan. 
  • Spread the carrot and potato cubes, and the diced bell pepper, on the hot oil. Sprinkle with salt and pepper. Fry until the edges of the vegetables start to brown.
  • Add the onion and garlic. Continue cooking, stirring often, until the onion softens.
  • Push the vegetables to the sides of the pan.
  • Arrange the beef tongue slices, slightly overlapping, in the middle of the pan.
  • Mix together all the ingredients for the sauce and pour over the beef tongue.
  • Lower the heat, cover the pan and simmer for about 10 minutes or until the beef tongue slices are heated through and has soaked up some of the sauce.
  • Using a wide spatula, transfer the beef tongue to a platter.
  • Spoon the cooked vegetables on both sides of the meat.
  • Drizzle all the pan juices over the beef tongue and vegetables.
  • Optionally, sprinkle the lengua (beef tongue) estofado with parsley before serving.


The beef tongue may be cooked a day or two ahead. Cool, wrap in cling film and keep in the fridge until needed.