Cooking

A Cow Tongue Stew Recipe that will change your mind.

Posted by Well Intentioned, Accident Prone on

Time:

2 hours with a pressure cooker (can be 4 hours in a standard stovetop)

Serves:

4-6

Good for:

  • High protein meal      
  • Best for Sunday family dinners, cold winter nights
  • Unique flavour

Ingredients:

For the Initial Protein Cook:

  • 1 Cow tongue (approx. 1.2 kg – 1.5 kg)
  • 1 Large onion, halved
  • 3 Garlic cloves, smashed
  • 2 Bay leaves
  • 10g Salt

For the Stew:

  • 30ml Vegetable oil or lard
  • 150g Onion, finely diced
  • 3 Garlic cloves, minced
  • 400g Crushed tomatoes (canned or fresh)
  • 300g Potatoes, peeled and cubed
  • 200g Carrots, sliced into rounds
  • 500ml Reserved cooking broth (from the boil)
  • 5g Smoked paprika
  • 2g Cumin powder
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Kitchen things you’ll need:

  • Large Pressure Cooker or Instant Pot (Highly recommended to save time)
  • Large Heavy-Bottomed Pot or Dutch Oven
  • Sharp Chef’s Knife
  • Tongs
  • Cutting Board

Making it:

  • Place the tongue in a large pressure cooker or pot. Cover with water and add the halved onion, smashed garlic, bay leaves, and salt.
  • In a Pressure Cooker, cook for 45–60 minutes until tender OR simmer for 2.5 to 3 hours on a stovetop pot.
  • Once the tongue is tender, remove it from the liquid (reserve the liquid!). While it is still warm—but safe to touch—use a knife to nick the thick, outer skin and peel it off entirely. Discard the skin and any gristle at the base. Slice the cleaned meat into 2cm cubes.
  • In a Dutch oven, heat the oil over medium heat. Sauté the diced onions until translucent, then add the minced garlic and cook for another minute. Stir in the smoked paprika and cumin.
  • Add the cubed tongue, crushed tomatoes, and 500ml of the reserved cooking broth. Bring to a boil, then reduce to a simmer. Add the potatoes and carrots. Cover and cook for 30–40 minutes or until the vegetables are fork-tender and the sauce has thickened.
  • Taste and adjust salt and pepper. If the sauce is too thin, simmer uncovered for the last 10 minutes. Garnish with fresh parsley.

Tips/notes:

  • Texture Secret: Always peel the tongue while it is warm. Once it cools completely, the skin becomes much harder to remove.
  • Spice it Up: Add a chopped jalapeño or a teaspoon of chili flakes during the onion sauté if you prefer a spicy kick.
  • The “Lengua Estofado” Style: Add green olives, capers, and a splash of soy sauce for a Filipino-inspired version of this dish.

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