pickled beef tongue sandwich by eddie

★★★★★ 1
a recipe by
Eddie Jordan
Bristow, OK

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

★★★★★ 1
prep time 30 Min
cook time 5 Hr
method Stove Top

Ingredients For pickled beef tongue sandwich by eddie

  • BRINE:
  • 1
    calf or beef tongue
  • 3 qt
  • 9 oz
    brown sugar
  • 27 oz
    course sea salt
  • 1 tsp
    black peppercorns, whole
  • 1 tsp
    juniper berries
  • 2
  • 1 bottle
    bouquet garni
  • 1
    carrot chopped
  • 1
    onion chopped
  • 1 stalk
    celery chopped
  • 1
    garlic bulb halved

How To Make pickled beef tongue sandwich by eddie

  • 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.