Beef Tongue and Olive Stew
Serves: 3-4
  • 1 lb (500g) veal tongue
  • 2 medium onions
  • 1 celery stalk
  • 1 celery root
  • 1 cup of black olives
  • 4 garlic cloves, minced
  • 2 medium size carrots
  • 2-3 bay leaves
  • 5oz (150ml) tomato paste
  • 1 whole clove
  • 1 tsp salt
  • 2 tsp black peppercorns
  • 2-3 tbsp vegetable oil
  • parsley
  1. Wash the tongue with passion then cut in 2-4 pieces, depending of how big it is, and place it in a medium saucepan; add water enough to cover.
  2. Add one onion, carrots, celery root, bay leaves, clove, salt and black peppercorn to the saucepan; bring to a boil then reduce to a simmer and cook uncovered for 1½ to 2 hours, until tongue is tender.
  3. Transfer the meat to a cutting board, cover with a damp towel and set aside to cool. Strain and reserve the stock. Peel and discard the tongue's skin, that's the icky part (lol). Slice the meat the way you like it.
  4. Chop the second onion as small as you want it and sautee in a large saucepan with 2-3 tablespoons of vegetable oil, over medium-heat until well browned. Stir in the garlic, chopped celery stalk and saute for 2 more minutes.
  5. Add tomato paste, olives and a cup of reserved stock and let simmer for two minutes. Add tongue pieces and add more stock until meat is fully covered; if you run out of stock you can add water.
  6. Let simmer for another 15 minutes or until the stew gets to the desired consistency. Remove from fire when ready, spread some fresh parsley and cover with a lid.
  7. I served mine over mashed potatoes but you can make your own combinations. Enjoy!
The olives that I used are called Moroccan sun dried olives and they were not pitted.
Recipe by CookingGlory at