A Peruvian Classic: Rich & Garlicky Beef Tongue Stew (Estofado de Lengua)
Details
A surprisingly tender, slow-simmered stew where garlic lays the deep, flavorful groundwork.
Ingredients
Instructions
Cook the Tongue
Place the beef tongue in a large pot with the quartered onion, 4 whole garlic cloves, and a generous pinch of salt. Cover completely with water and bring to a boil. Reduce the heat, cover, and simmer for 2 to 2.5 hours, or until the tongue is very tender.
Peel and Slice
Once tender, remove the tongue from the pot and let it cool slightly. While still warm, peel off the thick outer skin and discard it. Cut the tender meat into 1/2-inch thick slices. Strain and reserve about 2 cups of the cooking broth.
Make the Sofrito
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the minced garlic, ají panca paste (if using), cumin, and oregano, and cook for another 2 minutes until fragrant.
Build the Stew
Stir in the diced tomatoes and cook for 5-7 minutes, until they break down. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
Simmer
Add the sliced tongue, carrots, potatoes, bay leaf, and the reserved cooking broth to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the potatoes and carrots are tender.
Finish and Serve
Stir in the peas and cook for another 5 minutes. Season with salt and pepper to taste. Discard the bay leaf. Serve the stew hot, garnished with fresh cilantro and accompanied by white rice.
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
Authentic Turkish Haydari Recipe (The Ultimate Creamy Garlic Meze)
Stop scrolling. This is the creamy, tangy, intensely garlicky Turkish dip you've been dreaming of since your last holiday. Haydari is the queen of the meze table for a reason. Made from thick, strained yogurt, sharp garlic, and fresh dill, it’s a deceptively simple, no-cook recipe that feels both incredibly fresh and deeply indulgent. Perfect for scooping up with warm pita, serving alongside grilled meats, or just eating with a spoon when no one is looking.
Rich & Creamy Hungarian Garlic Soup (Authentic Fokhagymaleves)
A hug in a bowl, this authentic Hungarian Garlic Soup, or 'Fokhagymaleves', is the ultimate comfort food for a chilly evening. By roasting the garlic first, we unlock a sweet, mellow flavour that makes this creamy soup deeply satisfying without any harshness. It's a simple, soulful recipe that brings a taste of Budapest to your kitchen.