Beef Tongue Sandwich

Instructions

1. 1

   Simmer the Beef Tongue (Approx. 3 hours)

   • Place the rinsed beef tongue in a large stockpot or Dutch oven. Add the quartered onion, chopped carrots, celery, smashed garlic, bay leaves, black peppercorns, and kosher salt.
   • Pour in enough cold water to cover the tongue by at least 2 inches (about 5 cm).
   • Bring the water to a rolling boil over high heat, then immediately reduce the heat to low. Skim off any foam that rises to the surface.
   • Cover the pot and maintain a gentle simmer, with only small bubbles breaking the surface, for 3 to 3.5 hours.
   • The tongue is ready when the thickest part can be easily pierced with a fork or skewer with very little resistance.
2. 2

   Peel the Tongue (Approx. 10 minutes)

   • Using tongs, carefully transfer the hot tongue to a large cutting board. Reserve the flavorful cooking liquid for a future soup or broth if desired.
   • Let the tongue cool for just 5-10 minutes, until you can handle it with gloves or a clean kitchen towel. It is crucial to peel it while it's still very hot.
   • Using a small paring knife, make a lengthwise slit through the thick, pale outer skin from the base to the tip.
   • Grip the edge of the skin with your fingers (or use the knife to help lift it) and peel it back. It should come off in large, satisfying pieces. Discard the skin.
   • Trim any excess fat or gristle from the base of the tongue.
3. 3

   Slice and Assemble the Sandwiches (Approx. 10 minutes)

   • Let the peeled tongue rest for another 5-10 minutes to allow the juices to redistribute.
   • Position the tongue on the cutting board and identify the direction of the muscle fibers. Using a very sharp carving knife, slice the tongue thinly (about 1/8-inch or 3mm thick) against the grain for maximum tenderness.
   • Spread a generous layer of spicy brown mustard on one side of all 8 slices of rye bread.
   • Pile the warm, sliced beef tongue high on 4 of the bread slices.
   • Place the remaining 4 slices of bread on top, mustard-side down. Press gently, slice in half if desired, and serve immediately with dill pickles and coleslaw on the side.