Name: Cold Tongue Sandwiches (Upgraded)
Prep time: 18 min
Cook time: 27 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 lb Beef Tongue; 8 cups Beef Broth; 1 Bay Leaf; 1 tsp Black Peppercorns; 1/2 Yellow Onion-quartered; 2 Carrots-chopped; 2 Celery Stalks-chopped; 1/2 cup Mayonnaise; 2 tbsp Prepared Horseradish; 1 tbsp Dijon Mustard; 1 tsp Lemon Juice; 1/4 tsp Salt; 1/8 tsp White Pepper; 8 slices Sourdough Bread; 1 cup Arugula

Recipe tier

Tongue
1 lb 450 g Beef Tongue
Boiling Liquid
8 cups 1.9 L Beef Broth
1 1 Bay Leaf
1 tsp 5 mL Black Peppercorns
1/2 1 Yellow Onion-quartered
2 2 Carrots-chopped
2 2 Celery Stalks-chopped
Horseradish Sauce
1/2 cup 120 g Mayonnaise
2 tbsp 30 mL Prepared Horseradish
1 tbsp 15 mL Dijon Mustard
1 tsp 5 mL Lemon Juice
1/4 tsp 1.25 mL Salt
1/8 tsp 0.625 mL White Pepper
Sandwich Assembly
8 slices 8 slices Sourdough Bread
1 cup 60 g Arugula

Equipment

Large pot
Knife
Cutting board
Small bowl

Instructions

🎙️ Cook with voice coach

Place Beef Tongue in a large pot and cover with Beef Broth. Add Bay Leaf, Black Peppercorns, Yellow Onion, Carrots, and Celery Stalks.
Bring to a boil, then reduce heat and simmer for 2.5-3.5 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, Dijon Mustard, Lemon Juice, Salt, and White Pepper. Mix well.
Slice the cooled tongue thinly.
Spread Horseradish Sauce on one side of each slice of Sourdough Bread.
Layer Arugula and sliced tongue on one slice of bread, top with the other slice, and serve.

Nutrition per serving

Calories 500