Name: Cold Tongue Sandwiches (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Beef Tongue; 8 cups Water; 1 Bay Leaf; 1 tsp Black Peppercorns; 1/2 cup Mayonnaise; 2 tbsp Prepared Horseradish; 1 tsp Lemon Juice; 1/4 tsp Salt; 1/8 tsp Black Pepper; 8 slices White Bread; 1 cup Lettuce-shredded

Recipe tier

A simple and satisfying sandwich featuring tender boiled tongue, creamy horseradish sauce, and crisp lettuce on soft bread.

Total 45 min

Serves 4

Steps 7

Ingredients 11

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Soul kitchen · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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Tongue
1 lb 450 g Beef Tongue
Boiling Liquid
8 cups 1.9 L Water
1 1 Bay Leaf
1 tsp 5 mL Black Peppercorns
Horseradish Sauce
cup 120 g Mayonnaise
2 tbsp 30 mL Prepared Horseradish
1 tsp 5 mL Lemon Juice
tsp 1.25 mL Salt
tsp 0.625 mL Black Pepper
Sandwich Assembly
8 slices 8 slices White Bread
1 cup 60 g Lettuce-shredded

Equipment

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Instructions

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Place Beef Tongue in a large pot and cover with Water. Add Bay Leaf and Black Peppercorns.
Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the tongue is very tender. A fork should easily pierce the tongue.
Remove the tongue from the pot and let it cool slightly. Peel off the skin while it's still warm (this is easier when warm).
While the tongue cools, prepare the Horseradish Sauce: In a small bowl, combine Mayonnaise, Prepared Horseradish, Lemon Juice, Salt, and Black Pepper. Mix well.
Slice the cooled tongue thinly.
Spread Horseradish Sauce on one side of each slice of White Bread.
Layer Lettuce and sliced tongue on one slice of bread, top with the other slice, and serve.