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!

Lorna

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Recipe Summary

prep:
5 mins
cook:
2 hrs 30 mins
total:
2 hrs 35 mins
Servings:
12
Yield:
10 to 12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

391 calories; protein 22g 44% DV; carbohydrates 28.1g 9% DV; fat 19.7g 30% DV; cholesterol 98.7mg 33% DV; sodium 1223.9mg 49% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2008
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. Read More
(16)

Most helpful critical review

Rating: 3 stars
02/04/2008
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 tongue cool in the liquid. It's a nice basic starter recipe so it gets three stars. Read More
(15)
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/16/2008
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. Read More
(16)
Rating: 3 stars
02/03/2008
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 tongue cool in the liquid. It's a nice basic starter recipe so it gets three stars. Read More
(15)
Rating: 4 stars
09/16/2006
This is not bad. Very tasty as long as you adjust the mustard to your particuliar tolerance for mustard. Good job Laura. Always nice to try something out of the ordinary thats pleasing. Read More
(8)
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Rating: 4 stars
01/25/2011
I liked this needed some more flavor for the tongue so I add a couple minced garlic cloves and a couple of bay leafs to the cooking part. The peppercorns mentioned by previous rater sounds good too. Removing the tongue from the liquids after it is cooked is a must. Cool it off in the refrigerator to help make slicing easier. Read More
(3)
Rating: 4 stars
03/14/2014
It is much easier to peel off the outer skin if you put the cooked beef tongue from boiling boullion directly into ice cold water for 3-5 minutes. After that temperature shock the outer skin removes without knife? only with the help of your fingers. Read More
(1)
Rating: 4 stars
02/04/2015
I could only find rye already sliced so I just made a regular sandwich. I agree that the tongue needed a little more seasoning than what the recipe calls for. Add a little of whatever you like and use when making a beef roast and you can't go wrong. Read More
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