1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

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Recipes

A Peruvian Classic: Rich & Garlicky Beef Tongue Stew (Estofado de Lengua)

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