Lengua Kare Kare pairs tender beef tongue with a nutty sauce and simply steamed vegetables.
1 hour 45 minutes · Serves 4
Ingredients for Lengua Kare Kare
4 lb beef tongue
3/4 cup peanuts
3/4 cup almonds
2 bunches bok choy
1 Chinese eggplant
12 string beans, cut into 2-inch pieces
1 onion, minced
5 cloves garlic, chopped
2 quarts water
32 oz beef broth
4 tbsp annatto oil
Salt, to taste
Bagoong alamang, for serving
How to cook Lengua Kare Kare
1.Pressure-cook beef tongue in water for 45 minutes. Cool, peel away skin, and slice into serving pieces.
2.Steam eggplant and string beans for 10 minutes; steam bok choy for 5 minutes.
3.Dry-roast peanuts and almonds until lightly browned, then process into a paste.
4.Heat annatto oil in a wok; sauté garlic and onion until soft. Add lengua and sauté 2 minutes.
5.Add beef broth, cover, and boil gently on low for 10 minutes. Stir in nut paste, cook uncovered 7 minutes, season, and serve with vegetables and bagoong alamang.
