Tongue and Mustard Sandwiches4 Reviews
- Prep: 5 min
- Cook: 2 hr 30 min
- Ready In: 2 hr 35 min
“Spicy mustard blends perfectly with the rich flavor of beef tongue. If desired add some Romaine lettuce leaves to your sandwiches. Be sure to wash these sandwiches down with an ice cold mug of ale!” - by Lorna
Original recipe yields 10 to 12 servings
- Rinse beef tongue and place in a large pot. Cover with water and add the salt and chopped onion. Bring to a boil, reduce heat and simmer for 2 to 4 hours or until tongue is tender.
- Remove tongue from cooking liquid and set aside until cool enough to handle. Cut through tough outer skin and peel it off. Trim any fat or gristle from base of tongue. Slice tongue crosswise into 1/4 inch thick slices.
- Slice loaf of rye bread in half lengthwise. Scoop out a small amount of the soft interior. Spread mustard over each half. Lay onions and tongue slices over bottom half of bread and top with other half and slice into individual sandwiches.
Amount Per Serving (12 total)
- 391 cal
- 19.7 g
- 28.1 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"We loved this recipe. I added 10-12 whole pepper corns to give it a little zip. The butcher I go to gave me a smoked tongue to try. You prepare it the same way but it has a nice subtle smokey flavor. ..." See more"
" It needs a flavor boost. I would recommend adding a couple cloves of garlic, some pickling spice and a tablespoon or two of red wine or cider vinegar to the simmering liquid. Make sure you let the ..." See moretongue cool in the liquid. It's a nice basic starter recipe, so it gets three stars."
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