Beef Lengua with Creamy Butter Garlic Sauce
If you’ve never cooked beef lengua before, this is your sign. This creamy garlic butter version turns this underrated cut into pure gold—meltingly tender, boldly savory, and totally crave-worthy over rice.
Servings: 6 people
Calories: 495kcal
Equipment
- 1 Braiser or Instant Pot
Ingredients
- 2 pounds beef tongue cleaned and sliced
- 7 cups water
- 3 tablespoons avocado oil or olive oil
- 6 cloves garlic
- 1 large onion chopped
- 2 cups baby bella mushrooms sliced
- 1 cup heavy cream
- 1 teaspoon beef bouillon
- 1-2 cups Beef stock from boiling beef tongue
- 1 teaspoon sugar
- Salt and Pepper to taste
Instructions
- Cook the Beef Tongue: You can boil it in a pot with water for 2-3 hours until tender, or use an Instant Pot for a quicker option. In the Instant Pot, add the lengua with water and cook on medium pressure for about 40-50 minutes, then let the pressure release naturally.7 cups water, 2 pounds beef tongue
- Sauté Garlic and Onion: In a pan with oil or butter, cook garlic and onions until soft and fragrant.3 tablespoons avocado oil or olive oil, 6 cloves garlic, 1 large onion
- Add the Mushrooms: Toss in mushrooms and cook until slightly golden and reduced.2 cups baby bella mushrooms
- Add Stock and Seasoning: Pour in beef stock from boiling, add bouillon, salt, pepper, and a pinch of sugar.1 teaspoon beef bouillon, 1-2 cups Beef stock, Salt and Pepper to taste, 1 teaspoon sugar
- Add the Lengua: Return cooked lengua to the pan and let everything simmer.2 pounds beef tongue
- Finish with Cream: Pour in heavy cream and let it reduce into a creamy, garlicky sauce. Add water if you find the sauce too thick.1 cup heavy cream
- Serve hot and enjoy with rice.
Notes
- Use Instant pot or pressure cook to tenderize your beef tongue quicker.
- Don’t rush the simmering—it’s what makes it tender.
- Add cream at the end so it doesn’t split.
Nutrition
Calories: 495kcal | Carbohydrates: 7g | Protein: 28g | Fat: 38g | Cholesterol: 142mg | Sodium: 580mg
