Lengua Estofada

Twice-Cooked Ox Tongue with Sherry, Carrot and Parsley

Preparation info
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Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

Lengua estofada is my favourite dish, because it brings me so much joy and satisfaction to work with what is basically a very ugly piece of meat and transform it into a succulent dish with a rich sauce of sherry and carrot. I also get great satisfaction when people tell me, ‘I don’t eat tongue’ then they go and eat a whole plate and say ‘that wasn’t tongue, that was great!’