Limbă cu Măsline (Romanian Olive Tongue)

Ingredients

• 1.5 kg (3.3 lbs) beef tongue 1.5 kg (3.3 lbs) beef tongue
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 200 g (7 oz) pitted green olives, sliced 200 g (7 oz) pitted green olives, sliced
• 400 g (14 oz) canned diced tomatoes 400 g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 45g
• Fiber: 2g
• Salt: 2g

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 slice the tongue into thin pieces.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the sliced olives, diced tomatoes, tomato paste, dried thyme, bay leaves, salt, and pepper to the pan. Stir well to combine.
5. 5.
   Gently place the sliced tongue into the pan with the sauce. Cover and simmer for an additional 30 minutes, allowing the flavors to meld together.
6. 6.
   Remove the bay leaves before serving. Serve the Limbă cu Măsline warm with crusty bread or mashed potatoes.

Treat your ingredients with care...

• Beef tongue — Make sure to simmer the tongue until it is tender. This may take longer than expected, but it is crucial for achieving the desired texture.
• Olives — Choose high-quality pitted green olives for the best flavor. If you prefer a stronger olive taste, you can add more olives to the dish.

Tips & Tricks

• To enhance the flavor, marinate the tongue in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can add a tablespoon of flour or cornstarch to the pan and cook until the sauce reaches the desired consistency.
• Serve the Limbă cu Măsline with a dollop of sour cream or Greek yogurt for added creaminess.

Serving advice

Serve the Limbă cu Măsline as a main course accompanied by crusty bread or mashed potatoes. Garnish with fresh herbs, such as parsley or basil, for a pop of color.

Presentation advice

Arrange the sliced tongue on a platter and spoon the olive and tomato sauce over the top. Sprinkle some chopped olives and fresh herbs on top for an attractive presentation.