Language of life with olives

Beef Tongue with Olives – A Savory and Comforting Recipe

Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
Total time: 1 hour and 25 minutes
Servings: 4-6

I invite you to discover with me a classic recipe, full of flavor and taste: beef tongue with olives. This traditional dish, rich in nutrients and flavor, is perfect for family meals or a special occasion. Beef tongue, an often underestimated ingredient, becomes a delicacy when prepared correctly. Here’s how you can transform this meat into something truly special.

Recipe History

Beef tongue has been, over time, a valued ingredient in many cultures, symbolizing refinement and abundance. When cooked slowly, it becomes incredibly tender, and combined with olives, it offers a perfect contrast between salty and sweet. This recipe pays homage to culinary traditions, highlighting simple yet flavorful ingredients.

Ingredients

- 1.5 kg beef tongue
- 750 g black olives (preferably pitted)
- 2 cans of peeled tomatoes (400 g each)
- 1 medium onion
- 2-3 cloves of garlic
- 100 ml red wine
- 2-3 bay leaves
- 2-3 sprigs of fresh thyme
- 2-3 slices of lemon
- Salt and pepper, to taste
- 2-3 tablespoons of olive oil

Preparing the Ingredients

Before you start cooking, make sure you have all the ingredients on hand. Beef tongue is usually found at the butcher, so don’t hesitate to ask a specialist for help in choosing a fresh piece.

The olives can be used directly, but if you prefer a less salty taste, you can boil them for a few minutes in water and then discard the water. This will help reduce the intensity of the salt.

Step by Step: Cooking Beef Tongue

1. Boiling the tongue: Wash the beef tongue under a stream of cold water. Place it in a pot with water and a teaspoon of salt. Ideally, you should use a pressure cooker, as it will reduce cooking time. Boil the tongue for about 40-50 minutes, or until it becomes soft and easy to pierce with a fork. If using a regular pot, it will take about 1.5 hours.

2. Cleaning the tongue: After boiling, remove the tongue from the water and let it cool slightly. Peel off the whitish skin on top using a sharp knife. Cut the tongue into slices about 1 cm thick.

3. Sautéing the flavors: In a large skillet, add 2-3 tablespoons of olive oil and heat it over medium heat. Add the crushed garlic cloves and sauté until golden. The garlic will add a deep flavor to the dish.

4. Adding the tongue: Place the slices of tongue in the skillet and mix them well, allowing them to brown slightly for 3-4 minutes. This step is essential to intensify the flavors.

5. Onion and wine: Chop the onion into small cubes and add it to the meat. Let it sauté for 3-4 minutes until it becomes translucent. Then, pour in the red wine and let it boil over high heat for 1 minute to evaporate the alcohol and concentrate the flavors.

6. Tomatoes and spices: Crush the peeled tomatoes and add them to the skillet, along with enough beef broth to cover the ingredients. Add the bay leaves and thyme sprigs for extra flavor.

7. Adding the olives: After covering everything with broth, add the olives, stirring gently. Cover the skillet and let it simmer over medium heat for about 20 minutes. If you want more sauce, feel free to add more beef broth.

8. Finishing the dish: With 5 minutes before turning off the heat, add the lemon slices. These will add a fresh and tangy note, balancing the richness of the dish.

9. Serving: After the dish is ready, remove the bay leaves and thyme sprigs. Serve the beef tongue with olives alongside a side of mashed potatoes or a fresh salad.

Serving Suggestions

For an extra burst of flavor, you can add a drizzle of extra virgin olive oil and some freshly ground pepper when serving. This recipe pairs wonderfully with a glass of red wine, preferably the same one used for cooking, to complement the flavors.

Tips and Variations

If you enjoy a spicier taste, you can add a few slices of chili pepper along with the onion. Instead of red wine, you can also use white wine for a different note. Additionally, olives can be replaced with capers or a combination of green and black olives for a varied palette of tastes and colors.

Nutritional Benefits

Beef tongue is an excellent source of protein, iron, zinc, and B vitamins, making it a nutritious option in your diet. Olives, on the other hand, are rich in healthy fats, antioxidants, and have heart health benefits.

Frequently Asked Questions

1. Can I use pork tongue instead of beef tongue?
Yes, pork tongue can be a delicious alternative, but the cooking time may vary.

2. How can I store leftover beef tongue?
You can store it in the refrigerator in an airtight container for 3-4 days or freeze it for later use.

3. What side dishes pair best?
Mashed potatoes, rice, or a fresh green salad are excellent options that complement this dish.

I invite you to try this beef tongue with olives recipe, a combination of tradition and taste that will win you over from the first bite. Enjoy your meal!

 Ingredients: 1.5 kg beef tongue, 750g black olives, 2 cans of peeled tomatoes (400g), 1 medium onion, 2-3 cloves of garlic, 100ml red wine, 2-3 bay leaves, 2-3 sprigs of thyme, 2-3 slices of lemon, salt, pepper

 Tags:  language of life