pickled beef tongue sandwich by eddie
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 time
30 Min
cook time
5 Hr
method
Stove Top
yield
Ingredients
- BRINE:
- 1 - calf or beef tongue
- 3 quarts water
- 9 ounces brown sugar
- 27 ounces course sea salt
- 1 teaspoon black peppercorns, whole
- 1 teaspoon juniper berries
- 2 - cloves
- SIMMERING:
- 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
-
Step 1Put 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.
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Step 2Place 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.
-
Step 3Place 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.
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Step 4Serve the tongue hot or cold with horseradish and mustard. For sandwiches slice thinly and use ray bread with plenty of horseradish and mustard.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Other Main Dishes
Category:
Meat Appetizers
Category:
Sandwiches
Tag:
#Quick & Easy
Ingredient:
Beef
Culture:
Polish
Method:
Stove Top
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