Moroccan · Main course
Moroccan-Jewish Beef Tongue with Olives
Slow-braised beef tongue in a lemony olive and garlic sauce is a prized Shabbat and holiday dish in Moroccan-Jewish homes — the tongue simmered until tender, peeled and sliced, then finished in a tangy sauce with green olives and preserved lemon. Silky and rich, it turns an overlooked cut into an elegant centrepiece.
- Prep
- 30 min
- Cook
- 180 min
- Total
- 210 min
- Serves
- 6
- Level
- Advanced
Ingredients
- 1 beef tongue, about 1.2 kg
- 1 onion and 1 bay leaf, for poaching
- 5 garlic cloves, crushed
- 1 tsp ginger and 1/2 tsp turmeric
- 150 g green olives, rinsed
- 1/2 preserved lemon, chopped
- 4 tbsp olive oil and juice of 1 lemon
- 1 bunch coriander, chopped, salt and pepper
Method
- 1
Poach the tongue
Simmer the tongue with the onion and bay leaf in salted water for about two and a half hours until tender.
- 2
Peel and slice
While still warm, peel off the thick outer skin, then slice the tongue thickly.
- 3
Make the sauce
Warm the oil, cook the garlic, ginger and turmeric, add a ladle of the poaching liquid and the lemon juice.
- 4
Finish the tongue
Add the sliced tongue, olives and preserved lemon, and simmer gently 20 minutes so the slices soak up the tangy sauce.
- 5
Serve
Scatter with coriander and serve with the sauce spooned over, alongside bread or rice.
Chef's tips
- Peel the tongue while it is still warm; the skin comes away easily then but clings once cold.
- Save the poaching broth to loosen the sauce and add depth.
- A good hit of lemon and preserved lemon is what balances the richness of the tongue.
Frequently asked questions
Is tongue difficult to cook?
It just needs patience — long, gentle poaching makes it meltingly tender, and once peeled and sauced it is no harder than any braise.
Can I prepare it ahead?
Yes; poach and peel a day ahead, then finish in the sauce before serving, which also makes it convenient for Shabbat.