Creamy Lengua Estofado

Creamy Lengua Estofado

Find out how to cook extra creamy lengua estofado. Ox tongue has never tasted better and richer than with Lady's Choice Real Mayonnaise. Try it now!

Prep Time

3 h 30 min

Cook Time

20 min




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  • 1 whole pc ox tongue, cleaned
  • water to cover for first boil
  • 1/2 cup calamansi juice
  • water for boiling
  • 1/4 cup oil
  • 4 pcs white onions, chopped
  • 6 cloves garlic, chopped
  • 1 tbsp tomato sauce
  • 2-3 cups water
  • 2 pcs bay leaves
  • 1 cup vinegar
  • 1/2 cup soy sauce
  • 1 tsp black peppercorns
  • 1 cup button mushrooms, sliced
  • 1/2 cup green olives
  • 4 tbsps Lady's Choice real mayonnaise
  • 3 pcs potatoes, sliced into wedges and fried (optional)


  • Combine ox tongue and water in a pot and bring to the boil. Discard water.

  • Add water again to pot just to cover the ox tongue. Add calamansi juice and bring this to the boil. Reduce heat to simmer slowly or just until tender – about 2 ½ - 3 hours.

  • Drain the tongue from the liquid, let this cool. Remove the skin of the tongue with a knife then slice into 1/2-inch thick pieces crosswise.

  • In a separate pot, sauté onion and garlic in oil until fragrant. Add tomato paste and sauté for a minute. Add water bay leaves, vinegar, soy sauce, pepper, and ox tongue. Mix well.

  • Bring to the sauce to the boil then let this simmer until ox tongue is very tender.

  • Add green olives and simmer for another 6-8 minutes.

  • Add Lady's Choice Real Mayonnaise, mix well and let simmer over very low heat until sauce is creamy thick. Adjust seasonings and serve.