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Incredibly tender, slow-simmered beef tongue, sliced thin and piled high on classic rye bread with a smear of spicy brown mustard. A true Jewish deli classic that's hearty, savory, and full of flavor.
Simmer the Beef Tongue (Approx. 3 hours)
Peel the Tongue (Approx. 10 minutes)
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Incredibly tender, slow-simmered beef tongue, sliced thin and piled high on classic rye bread with a smear of spicy brown mustard. A true Jewish deli classic that's hearty, savory, and full of flavor.
This jewish_american recipe takes 200 minutes to prepare and yields 4 servings. At 815.11 calories per serving with 47.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slice and Assemble the Sandwiches (Approx. 10 minutes)
Make it a Beef Tongue Reuben by adding Swiss cheese, sauerkraut, and Russian dressing, then grilling the sandwich in butter until golden and melted.
While rye is classic, this sandwich is also excellent on a crusty challah, pumpernickel bread, or a sturdy sourdough.
Add a layer of sweetness or crunch with caramelized onions, horseradish sauce, or crisp lettuce.
Beef tongue is an excellent source of heme iron, which is crucial for preventing anemia, and zinc, which supports immune function and wound healing.
It is particularly rich in Vitamin B12, essential for nerve function and the formation of red blood cells. It also provides significant amounts of niacin (B3), riboflavin (B2), and choline.
As a complete protein source, beef tongue provides all the essential amino acids necessary for building and repairing tissues, making it beneficial for muscle maintenance and growth.
Each beef tongue sandwich contains approximately 700-750 calories, depending on the thickness of the bread and the amount of meat used. It is a very hearty and satisfying meal.
Beef tongue is a nutrient-dense organ meat. It's exceptionally high in iron, zinc, choline, and vitamin B12. However, it is also high in fat and cholesterol, so it should be enjoyed in moderation as part of a balanced diet.
Yes! A pressure cooker (like an Instant Pot) can cook the tongue in about 60-75 minutes on high pressure. For a slow cooker, cook on low for 8-10 hours or on high for 4-5 hours, ensuring it's fully submerged in liquid.
Despite its appearance, beef tongue doesn't have a strong, gamy, or 'offal' flavor. When cooked properly, it has a very tender, melt-in-your-mouth texture and a rich, mild beefy flavor, similar to a very tender pot roast.
You can often find beef tongue at the butcher counter of larger supermarkets, at dedicated butcher shops, or at Hispanic or Asian grocery stores. It may be sold fresh, frozen, or sometimes corned (pickled).