Lengua Estofada recipe - Filipino recipe

Recipe Menu

Browse Categories

» Afghan Recipe
» African Recipe
» American Indian
» Arabian Recipe
» Barbque Recipe
» Beef Recipe
» Breads Recipe
» British Recipe
» Cakes Dessert Recipe
» Candy Recipe
» Casserole Recipe
» Cookies Recipe
» Desserts Recipe
» Dips Recipe
» Drinks Recipe
» Dutch Recipe
» Filipino Recipe
» Fish Recipe
» Chicken & Turkey Recipe
» French Recipe
» German Recipe
» Greek Recipe
» Indian Recipe
» Chinese Recipe
» Irish Recipe
» Italian Recipe
» Jambalaya Recipe
» Japanese Recipe
» Jewish Recipe
» Korean Recipe
» Lamb Recipe
» Mexican Recipe
» Misc Unsorted
» Pancakes Recipe
» Pie Recipe
» Pork Recipe
» Pudding Recipe
» Russian Recipe
» Salads Recipe
» Sandwich Recipe
» Sauces
» Seafood Recipe
» Soups Recipe
» Syrups
» Thai Recipe
» Vegetable Recipe

A-Z:

Lengua Estofada

Category: Filipino Popular!
Author: extremedzine
Added On: 7/6/2003
Viewed: 53,285
Rating: Lengua Estofada has been rated 2.00 by 703 users

(2.00) votes 703

Rate this recipe

User Option

Add to my cookbook email

E-mail recipe Review

(0) Comments

Write a comment print

Print recipe

Ingredients

1 kilo ox tounge
1 sliced onion
3 cloves minced garlic
1/4 cooking oil
1 pc pepper
1 bay leaf
1/2 cup vinegar
1 can tomatoes
1/4 cup soy sauce
1/2 cup white wine
1 cup brown sugar
salt to taste

Instructions

Rub tounge with salt to remove the shiny substance, rinse well. Boil with enough water for 10 minutes. Remove from the pan and scrape the white coating. Rinse well. Fry the tounge until brown. Set aside
Saute garlic, onions, and tomatoes; add 2 cups water and the rest of the ingredients. Bring to boil. Add the tounge, cover and simmer for 2 hours until the tounge is tender. Add water when needed. Slice the tounge to serving pieces.
Serve hot. Good for 8 persons.

Rate this recipe