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.
Ingredients
4
1 lb450 gBeef Tongue
8 cups1.9 LBeef Broth
11Bay Leaf
1 tsp5 mLBlack Peppercorns
1/21Yellow Onion-quartered
22Carrots-chopped
22Celery Stalks-chopped
1/2 cup120 gMayonnaise
2 tbsp30 mLPrepared Horseradish
1 tbsp15 mLDijon Mustard
1 tsp5 mLLemon Juice
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLWhite Pepper
8 slices8 slicesSourdough Bread
1 cup60 gArugula
Equipment
Large pot
Knife
Cutting board
Small bowl
Instructions
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.
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