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Stewed Cow Tongue - Lingua de Vaca Estufada

Posted Jan 20 2012 12:00am

Am I kidding? Actually... not I am not. BUT what is important is to know where this tongue comes from. This is the second year that we get 1/8 to 1/4 of a cow from a local farm, so I feel comfortable with other less typical parts such as a cow tongue. What is the end result taste of cow tongue? Depending on how you cook it, as long as it boils for a while, it is a very tender meat that easily grabs the sauce it cooks in. Actually this would be perfect to use as pulled beef, but in this recipe I am creating it with a tomato based sauce.


1 cow tongue

2 tbsp of olive oil
1 chopped onion
3 chopped garlic cloves
10 diced tomatoes
1 bay leaf
1 bunch of parsley
1 diced carrot
2 cups of beef stock
cooked cow tongue sliced


  1. Wash the cow tongue with cold water
  2. In a pressure cooker add the tongue and cover it with water and add salt
  3. Close the pressure cooker tightly and let it cook for at least 30 minutes
  4. Remove from heat and wait until the .... stops prior to removing it
  5. Let it cool then remove the tongue and clean it all until you see nothing but the meat
  6. Meanwhile heat the oil in a large pan, add the onions and garlic until golden
  7. Add the rest of the ingredients and let it simmer for a good 40 minutes
  8. Add the sliced tongue, cover it a let it simmer for 20 more minutes
  9. Serve immediately with some rice, pasta or mashed potatoes
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