Pittsburgh-style Olive Tongue

Ingredients

In this adaptation, we infuse the traditional Romanian dish with the flavors of Pittsburgh. While the original Limbă cu măsline uses a variety of Romanian spices and ingredients, our Pittsburgh-style Olive Tongue incorporates local Pittsburgh flavors and cooking techniques. The dish embraces the city's love for olives and adds a unique twist to the traditional recipe, creating a fusion of Romanian and Pittsburgh cuisines. We alse have the original recipe for Limbă cu măsline, so you can check it out.

• 1 beef tongue (approximately 2 lbs / 900g) 1 beef tongue (approximately 2 lbs / 900g)
• 1 cup (240ml) pitted green olives, chopped 1 cup (240ml) pitted green olives, chopped
• 1 cup (240ml) pitted black olives, chopped 1 cup (240ml) pitted black olives, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Place the beef tongue in a large pot and cover it with water. Bring to a boil, then reduce the heat and simmer for 2-3 hours until the tongue is tender.
2. 2.
   Remove the tongue from the pot and let it cool slightly. Peel off the outer skin and trim any excess fat.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
4. 4.
   Add the chopped olives, dried thyme, dried oregano, paprika, salt, and pepper to the skillet. Cook for 2-3 minutes to allow the flavors to meld together.
5. 5.
   Preheat the oven to 350°F (180°C).
6. 6.
   Slice the beef tongue lengthwise, creating a pocket for the filling. Stuff the olive mixture into the pocket, pressing it firmly.
7. 7.
   Place the stuffed tongue in a baking dish and pour the beef broth over it.
8. 8.
   Cover the dish with foil and bake for 45 minutes to 1 hour, until the flavors are well combined and the tongue is heated through.
9. 9.
   Remove from the oven and let it rest for a few minutes before slicing.
10. 10.
    Serve the Pittsburgh-style Olive Tongue warm, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Beef tongue — Make sure to simmer the tongue until it is tender and easily peelable. Removing the outer skin and excess fat will enhance the texture and taste of the dish.
• Olives — Use a combination of pitted green and black olives for a balanced flavor profile. Chop them finely to ensure they distribute evenly throughout the filling.

Tips & Tricks

• If you prefer a stronger olive flavor, marinate the olives in olive oil and herbs overnight before using them in the filling.
• Serve the Pittsburgh-style Olive Tongue with a side of mashed potatoes or roasted vegetables to complete the meal.
• Leftovers can be refrigerated and enjoyed cold as a delicious sandwich filling.

Serving advice

Slice the Pittsburgh-style Olive Tongue into thin slices and arrange them on a platter. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

For an elegant presentation, drizzle a balsamic reduction over the sliced tongue and serve it on a bed of arugula or mixed greens.