Old-Timey Beef Tongue Sandwich

Name: Old-Timey Beef Tongue Sandwich (Upgraded)
Total time: 3 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs Beef Tongue; 8 cups Water; 1/4 cup Salt; 2 tbsp Vinegar-apple cider; 1 tbsp Juniper Berries; 2 Bay Leaves; 1/2 cup Mayonnaise; 2 tbsp Sour Cream; 1-2 tbsp Horseradish-prepared; 1 tsp Lemon Juice; 8 slices Bread-sourdough; 1/4 cup Red Onion-thinly sliced

⏱3h 30m

👥4

🔥700 cal

Medium

🍽️American

A refined version of the classic, featuring a tangy horseradish cream and toasted sourdough bread.

1.5 lbs Beef Tongue

8 cups Water

1/4 cup Salt

2 tbsp Vinegar-apple cider

1 tbsp Juniper Berries

See all 13 ingredients ↓

(0 reviews)

⏱3h 30m

👥4

🔥700 cal

Medium

🍽️American

A refined version of the classic, featuring a tangy horseradish cream and toasted sourdough bread.

#sandwich #beef #tongue #horseradish #sourdough

Instructions

Place Beef Tongue in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until very tender.
While the tongue is simmering, prepare the Brine by combining all Brine ingredients in a separate pot. Bring to a boil, then cool completely.
Once the tongue is cooked, peel off the skin while it is still warm. This is easier to do while warm.
Place the peeled tongue in the cooled Brine and refrigerate for at least 4 hours, or preferably overnight.
To make the Horseradish Cream, combine all Horseradish Cream ingredients in a small bowl and mix well. Adjust horseradish to taste.
Slice the brined tongue thinly.
Toast the Sourdough Bread lightly.
Spread both slices of Bread with the Horseradish Cream. Layer with sliced tongue, Red Onion, and Arugula. Serve immediately.

Ingredients

1.5 lbs 680 g Beef Tongue
8 cups 1.9 L Water
1/4 cup 60 mL Salt
2 tbsp 30 mL Vinegar-apple cider
1 tbsp 15 mL Juniper Berries
2 2 Bay Leaves
1/2 cup 120 g Mayonnaise
2 tbsp 30 mL Sour Cream
1-2 tbsp 15-30 mL Horseradish-prepared
1 tsp 5 mL Lemon Juice
8 slices 8 slices Bread-sourdough
1/4 cup 60 mL Red Onion-thinly sliced
Arugula Arugula

Equipment

Large pot
Small bowl
Knife
Cutting board
Refrigerator
Toaster

Instructions

Place Beef Tongue in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until very tender.
While the tongue is simmering, prepare the Brine by combining all Brine ingredients in a separate pot. Bring to a boil, then cool completely.
Once the tongue is cooked, peel off the skin while it is still warm. This is easier to do while warm.
Place the peeled tongue in the cooled Brine and refrigerate for at least 4 hours, or preferably overnight.
To make the Horseradish Cream, combine all Horseradish Cream ingredients in a small bowl and mix well. Adjust horseradish to taste.
Slice the brined tongue thinly.
Toast the Sourdough Bread lightly.
Spread both slices of Bread with the Horseradish Cream. Layer with sliced tongue, Red Onion, and Arugula. Serve immediately.

Nutrition per serving

Calories 700

Ratings & Reviews

0 reviews

Old-Timey Beef Tongue Sandwich

Old-Timey Beef Tongue Sandwich

Ratings & Reviews

Comments

You May Also Like