Lengua Estofada


1 kilo ox tounge
1 sliced onion
3 cloves minced garlic
1/4 cooking oil
1 pc pepper
1 bay leaf
1/2 cup vinegar
1 can tomatoes
1/4 cup soy sauce
1/2 cup white wine
1 cup brown sugar
salt to taste


Rub tounge with salt to remove the shiny substance, rinse well. Boil with enough water for 10 minutes. Remove from the pan and scrape the white coating. Rinse well. Fry the tounge until brown. Set aside Saute garlic, onions, and tomatoes; add 2 cups water and the rest of the ingredients. Bring to boil. Add the tounge, cover and simmer for 2 hours until the tounge is tender. Add water when needed. Slice the tounge to serving pieces. Serve hot. Good for 8 persons.