Beef Tongue Sandwich

Name: Beef Tongue Sandwich
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.2 kg beef tongue (whole, rinsed); 3 l water (for simmering, enough to cover tongue in pot); 1 pcs onion (large, quartered); 6 pcs garlic (cloves, smashed); 3 pcs bay leaves (dried); 8 pcs black peppercorns (whole); 1 tsp salt (for simmering liquid); 1 pinch black pepper (freshly ground, for seasoning); 2 tbsp butter (softened, for bread and grilling); 8 slices sourdough bread (thick-cut, or rye bread); 2 tbsp dijon mustard; 4 pcs lettuce (large leaves, washed and dried); 2 pcs tomato (medium, sliced into rounds); 2 pcs dill pickles (medium, sliced lengthwise)

RATING

4.2/5(28)

TASTE SCORE

8/10

Incredibly tender, melt-in-your-mouth beef tongue slow-simmered with aromatics, then sliced thin and piled high on toasted bread. A classic deli-style sandwich with tangy mustard, crisp lettuce, and juicy tomato - proof that nose-to-tail eating can be absolutely delicious.

PREP

20m

COOK

180m

SERVES

1 PIECE

1080 cal

SERVINGS

METHOD · 5 STEPS

prep · ~180 min
Simmer the beef tongue until tender.
1.Place rinsed beef tongue in a large pot. Cover with 3 liters cold water.
2.Add quartered onion, smashed garlic cloves, bay leaves, and whole peppercorns.
3.Add 1 teaspoon salt to the water.
4.Bring to a boil over high heat, then reduce to a gentle simmer.
5.Cover partially and simmer for 2½ to 3 hours, until a knife pierces the thickest part easily.
TIPStart checking at 2½ hours. The outer skin will loosen when it's fully cooked.
prep · ~20 min
Peel and slice the cooked tongue.
1.Using tongs, remove tongue from the pot and place on a cutting board.
2.Let cool until you can handle it, about 10 to 15 minutes.
3.While still warm, peel off the tough outer skin using your fingers and the tip of a knife. It should come off easily.
4.Trim any gristly bits or fat at the root end.
5.Slice the tongue across the grain into ¼-inch thick slices.
TIPPeel while warm — once the tongue cools completely, the skin becomes much harder to remove.
fry · ~10 min
Crisp the tongue slices and toast the bread.
1.Heat a skillet or griddle over medium-high heat and melt 1 tablespoon butter.
2.Season tongue slices lightly with a pinch of salt and a pinch of black pepper.
3.Lay slices in the hot skillet and sear 1 to 2 minutes per side until edges are golden and slightly crisp.
4.Remove tongue slices. Butter one side of each bread slice with the remaining butter.
5.Toast bread in the same skillet, buttered side down, until golden and crisp, about 2 minutes per side.
assemble · ~3 min
Assemble the sandwiches.
1.Spread Dijon mustard on the toasted side of 4 bread slices.
2.Layer each with lettuce, several slices of tongue, tomato rounds, and pickle slices.
3.Top with the remaining toasted bread slices, toasted side facing in.
4.Press gently and cut each sandwich in half on a diagonal.
serve
Serve immediately with extra pickles on the side.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Always peel the tongue while it's still warm — the skin slips off much more easily.
2
Slice the cooked tongue across the grain for the most tender bites.
3
Sear the tongue slices in a hot skillet to add a crisp, golden crust.
4
Save the simmering liquid as a flavorful broth for soups or sauces.
5
Refrigerate leftover cooked tongue whole; it will slice more cleanly when cold.

RECIPE VARIATIONS