Lengua Estofada

Name: Lengua Estofada
Yield: Media Ración 10, Ración 6
Cuisine: Spain
Ingredients: 1½ brown onions, extra, finely diced; 60 ml (2 fl oz/¼ cup) olive oil; 2 ox tongues (about 2 kg/4 lb 8 oz); 500 ml (17 fl oz/2 cups) fino sherry sea salt flakes, to sprinkle; 1 brown onion; 10 whole cloves; 2 green capsicums (peppers), seeded, membrane removed and diced; 12 bay leaves; 2 tablespoons black peppercorns; 1 handful flat-leaf (Italian) parsley, stalks and leaves separated, leaves chopped; 6 tomatoes, peeled and roughly chopped; 4 carrots; 3 garlic cloves, finely sliced

Twice-Cooked Ox Tongue with Sherry, Carrot and Parsley

Preparation info

Media Ración
10

Difficulty
Medium

Appears in

MoVida

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!’