Lengua (beef tongue) estofado

Sweet, tangy and salty, here is an easy and tasty dish to serve on special occasions. The colorful vegetables give it a festive look.

Prep Time 10

Cook Time 30

Total Time 40

Servings 4 people

2 tablespoons cooking oil
2 shallots peeled and chopped
6 cloves garlic peeled and chopped
2 sprigs oregano leaves only
¼ teaspoon black pepper
¼ cup dark soy sauce
¼ cup vinegar
⅓ cup brown sugar
1 bay leaf
¼ cup tomato paste
3 to 4 cups broth vegetable broth was used here
salt to taste
1 beef tongue (about one kilogram / 2.2 pounds total weight) fully cooked, peeled and cut into ¾-inch slices
2 bell peppers cored, deseeded and diced
2 medium potatoes peeled, diced and fried
2 medium carrots peeled, diced and fried
4 saba bananas peeled, diced and fried
torn mint leaves optional
finely sliced scallions to garnish

Heat the cooking oil in a pan.
Saute the shallots, garlic and oregano with the black pepper until softened and aromatic.
Pour in the soy sauce and vinegar.
Stir in the brown sugar until dissolved.
Add the tomato paste and bay leaf, and pour in the broth. Cook until simmering.
Taste and adjust the amount of vinegar or sugar, or both (note that as the sauce simmers, the flavors will become stronger). Add salt, if needed, not more soy sauce to prevent the sauce from turning too dark.
Add the beef tongue slices and spread the bell peppers over them.
Simmer for ten minutes.
Carefully scoop out the beef tongue slices and move to a serving bowl or individual bowls.
Add the fried potatoes, carrots and saba bananas to the sauce (and, optionally, torn mint leaves), and stir.
If there is too little sauce, add more broth and adjust the seasonings. Be careful not to add too much liquid though to prevent the dish from becoming soupy.
Simmer for another ten minutes.
Ladle the sauce, bananas and vegetables beside the beef tongue slices.
Sprinkle sliced scallions on top and serve.