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
prep time30 Min
cook time5 Hr
Ingredients For pickled beef tongue sandwich by eddie
calf or beef tongue
course sea salt
black peppercorns, whole
garlic bulb halved
How To Make pickled beef tongue sandwich by eddie
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.
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.
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.
Serve the tongue hot or cold with horseradish and mustard. For sandwiches slice thinly and use ray bread with plenty of horseradish and mustard.
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