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.
Ingredients
4
1 lb450 gBeef Tongue
8 cups1.9 LWater
11Bay Leaf
1 tsp5 mLBlack Peppercorns
1/2 cup120 gMayonnaise
2 tbsp30 mLPrepared Horseradish
1 tsp5 mLLemon Juice
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLBlack Pepper
8 slices8 slicesWhite Bread
1 cup60 gLettuce-shredded
Equipment
Large pot
Knife
Cutting board
Small bowl
Instructions
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.
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