Tongue with Olives

Description
In Romanian: Limba cu masline

Ingredients

 * 1 beef or 3-4 pork tongues (approx. 2 lbs/1 kg),
 * vegetables for soup,
 * 7 oz/200 g olives,
 * 3-4 onions,
 * 1 bay leaf,
 * 2-3 juniper berries,
 * 2 tablespoons tomato sauce,
 * 1 tablespoon vinegar,
 * 3 tablespoons oil,
 * 1/2 teaspoon sugar,
 * salt,
 * 1 lemon,
 * chopped parsley

Directions

 * 1) Boil the tongue with the vegetables. When the tongue is almost done, remove from the broth, clean and cut into finger thick slices.
 * 2) Fry the finely chopped onion in oil until softened, add tomato sauce, vinegar, sugar, juniper berries, salt and a cup of the tongue boiling liquid.
 * 3) (You must first defat this liquid.) Add olives that were well washed and previously kept in warm water for 2-3 hours and the tongue slices.
 * 4) Cover and let boil until done. You may serve it warm or cold, garnished with chopped parsley and a few lemon slices.