Illustrative image
The finished dish may look different depending on the ingredients and preparation.
MediumMain coursesmeatCC0 1.0 Universal
Classic Romanian Braised Beef Tongue with Black Olives and Lemon Sauce
A celebrated Romanian classic: tender braised beef tongue slices gently simmered in a luscious sweet-and-tangy tomato sauce with plump black olives, white wine, and fresh lemon slices.
Prep
25 min
Cook
90 min
Total
115 min
Ingredients
servings
6
- Fresh beef tongue, boiled and peeled900 g
- Plump black olives (Kalamata or Romanian style), rinsed200 g
- Thick tomato passata400 ml
- Yellow onion, finely diced2 pc
- Fresh lemon, sliced thin and seeded1 pc
- Dry white wine100 ml
- Bay leaves2 pc
- Sunflower oil2 tbsp
- Salt1 tsp
Preparation Steps
1
Boil beef tongue in salted water for 60-70 minutes until tender. Plunge into cold water, peel off outer skin completely, and slice into 1-cm thick cutlets.
70 min timer
2
SautƩ diced onion in oil for 8 minutes, add white wine and simmer 2 minutes. Stir in tomato passata, bay leaves, and 150 ml reserved tongue broth.
10 min timer
3
Add tongue slices, black olives, and lemon slices to the sauce. Simmer gently uncovered for 20 minutes until sauce is glossy and richly concentrated.
20 min timer
Cooking Journal
You havenāt tried this recipe yet
Nutrition Facts
per servingCalories
360
Protein
28g
Carbohydrates
11g
Fat
22g
Allergens
Sulphur Dioxide & Sulphites
*estimated values per serving
Provenance & Public Domain Audit
Source: Patrimoniul Culinar TradiČional RomĆ¢nesc / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Romanian Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
