Beef Tongue Sandwich
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.
For 4 servings
3 steps. 180 minutes total.
- 1
Simmer the Beef Tongue (Approx
- a.3 hours)
- b.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.
- c.Pour in enough cold water to cover the tongue by at least 2 inches (about 5 cm).
- d.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.
- e.Cover the pot and maintain a gentle simmer, with only small bubbles breaking the surface, for 3 to 3.5 hours.
- f.The tongue is ready when the thickest part can be easily pierced with a fork or skewer with very little resistance.
- 2
Peel the Tongue (Approx
- a.10 minutes)
- b.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.
- c.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.
- d.Using a small paring knife, make a lengthwise slit through the thick, pale outer skin from the base to the tip.
- e.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.
- f.Trim any excess fat or gristle from the base of the tongue.
- 3
Slice and Assemble the Sandwiches (Approx
- a.10 minutes)
- b.Let the peeled tongue rest for another 5-10 minutes to allow the juices to redistribute.
- c.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.
- d.Spread a generous layer of spicy brown mustard on one side of all 8 slices of rye bread.
- e.Pile the warm, sliced beef tongue high on 4 of the bread slices.
- f.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Peeling the tongue while hot is non-negotiable. If it cools down, the skin will stick and be nearly impossible to remove cleanly.
- 2For the most tender results, ensure you are slicing against the grain. The muscle fibers in the front half and back half run in slightly different directions, so you may need to adjust your cutting angle.
- 3Don't discard the cooking liquid! Strain it, cool it, and freeze it. It makes an incredibly rich and flavorful beef broth for soups like French onion or matzo ball soup.
- 4If you have a pressure cooker, you can cook the tongue in about 60-75 minutes on high pressure, which significantly cuts down the time.
- 5Leftover sliced tongue is delicious cold or can be gently reheated by steaming it or quickly pan-frying it in a little butter.
Adapt it for your goals.
Reuben-Style
Make it a Beef Tongue Reuben by adding Swiss cheese, sauerkraut, and Russian dressing, then grilling the sandwich in butter until golden and melted.
Bread ChoiceBread Choice
While rye is classic, this sandwich is also excellent on a crusty challah, pumpernickel bread, or a sturdy sourdough.
Add ToppingsAdd Toppings
Add a layer of sweetness or crunch with caramelized onions, horseradish sauce, or crisp lettuce.
Why this is on our healthy list.
Rich in Iron and Zinc
Beef tongue is an excellent source of heme iron, which is crucial for preventing anemia, and zinc, which supports immune function and wound healing.
Excellent Source of B Vitamins
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.
High-Quality Protein
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.
Frequently asked questions
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.