Return to Main Recipes Page/Return to Home Page

Tongue w/Olives (Limba cu Masline) (M, TNT)
Source: A cookbook compiled by Myra Waldo
Serves: 6 to 10

1 large fresh (not pickled) beef tongue (or more, depending on the size; tongue shrinks a lot in cooking)

3 tbsp. margarine
2 large onions, chopped
1 clove garlic, minced
2 to 4 tbsp. flour (for a thicker sauce, use a bit more)
3/4 to 1 cup tomato sauce (the original used less, but I often use up the can)
1/2 cup white wine
2 tbsp. white vinegar
1-1/2 cups tongue stock
1/2 tsp. pepper
3/4 tsp. salt
1 bay leaf
3/4 tsp. powdered ginger
1 cup pitted black olives (if large, cut them in half)

Cover tongue with water and cook until tender (about 3 hours). Drain, reserving the liquid. Remove skin while it is still warm. Cut into 1/4" slices.

Sauté onions and garlic in the margarine, stirring frequently, until onions are soft. Gradually stir in the flour until it is smooth. For a thick sauce, add as much flour as the onion will absorb (or extend the sauce with extra liquid before serving).

Combine the liquids and add gradually to the onions, stirring all the while, until it comes close to boiling. You don't want it to get lumpy! Add the seasonings and then the tongue slices and the olives.

Cook over low heat for about 15 minutes. Since it can easily stick to the pan, you may want to stir from time to time.

Serve with small boiled potatoes. Freezes well. Can be reheated in the oven at about 325° to 350°F.

Poster's Notes:
This is based on a Romanian recipe (limba cu masline) that was in a paperback international cookbook I got almost half a century ago. It may have been compiled by Myra Waldo. Probably still have it packed away for house painting, but a good friend computerized the recipes many of us had given her and that printout is where I find a lot of the favorites I contributed. Even people who wouldn't knowingly eat tongue loved this.

This version is made with fresh beef tongue. My pressure cooker is older than the cookbook, and the only time I am sure to pull it out is to cook a tongue because of the time savings. No worry about overcooking.

Posted by Miryam Bachrach

Nutritional Info Per Serving: N/A