PICKLED BEEF TONGUE SANDWICH BY EDDIE

Eddie Jordan

By
@EDWARDCARL

Beef tongue sandwich is just one way you can use a beef tongue. When your guests taste this you will get raves. It takes a while to prepare, but well worth it. NOTE: This was my Great Granddad's recipe. I don't know that some of my pictures have lines in them. might be the camera


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Prep:

30 Min

Cook:

5 Hr

Method:

Stove Top

Ingredients

BRINE:

1
calf or beef tongue
3 qt
water
9 oz
brown sugar
27 oz
course sea salt
1 tsp
black peppercorns, whole
1 tsp
juniper berries
2
cloves

SIMMERING:

1 bottle
bouquet garni
1
carrot chopped
1
onion chopped
1 stalk(s)
celery chopped
1
garlic bulb halved

Directions Step-By-Step

1
Put all the ingredients from the brine into a large sauce pan and stir well over low heat until the salt and sugar has dissolved. Bring to a boil, turn off heat and let cool.
2
Place the tongue in a plastic container and pour the brine over the tongue using something to weigh down the tongue in the liquid. Refrigerate 4 to 5 days. On the 5th day remove the tongue from the brine and soak in fresh water overnight in the refrigerator.
3
Place the salted tongue in a pot along with the simmering ingredients, bring to a boil then reduce heat to low and simmer 3 to 5 hours depending on the size of the tongue. The tongue is ready when very soft. Peel away the rubbery lining.
4
Serve the tongue hot or cold with horseradish and mustard. For sandwiches slice thinly and use ray bread with plenty of horseradish and mustard.

About this Recipe

Main Ingredient: Beef
Regional Style: Polish
Other Tag: Quick & Easy