1 2 3 4

Translations

enfrdeitptrues

Sponsored Links

User Rating: 0 / 5

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive
 
Lengua Estofado
beef stew with olives

ingredients:
900g ox tongue
6 tbsp flour
400g tomatoes
200 ml of white wine
1 onion
4 cloves garlic
2 tbsp palm sugar
2 tbsp kecap / soy sauce
1 tbsp vinegar
5 bay leaves
125g mushrooms
225g green olives, pitted
60g black olives, pitted
250ml beef stock
1/2 tsp salt
1/2 teaspoon pepper
4 tablespoons oil
 
Preparation:
First cook the tongue until done (pressure cooker 45 minutes), allow to cool and remove the skin/outer layer. Cut the meat into slices. Coat the slices with flour and shake off.
Mince the garlic, cut the onion into thin slices and the tomatoes into small cubes. Slice the mushrooms and black olives into thin slices.
Heat in a pan the oil and fry the meat for 1 minute per side. Then put the meat aside. Add the onion and garlic and fry gently until soft. Add the tomatoes and wine and mix well.
Add the meat along with the kecap and broth and bring to a boil. Add the bay leaves and let it simmer slowly, clovered, until the sauce has halved. Then add the vinegar and bring to a boil. Add the mushrooms, palm sugar and olives and simmer gently for 7 minutes. Stir in the pepper and salt and serve.

Leave your comments

Post comment as a guest

0 / 300 Character restriction
Your text should be in between 10-300 characters
  • No comments found

who is online

We have 19 guests and no members online

Contact

ResepDapur.com and AsianCook.eu

email: dragon(at)asiancook.eu

website: www.asiancook.eu 

Statistics

Articles View Hits
5152220