Pickled Beef Tongue Sandwich By Eddie Recipes

Steps:

• 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.

Steps:

• 1. Cover tongue with cold water; simmer for 1 hour or until tender.
• 2. Drain and reserve 2 cups broth. Cool tongue until able to handle, then peel off thick covering.
• 3. Combine reserved broth with remaining ingredients. Place tongue in a bowl or jar. Cover with vinegar mixture.
• 4. Cover, chill for 48 hours. Remove from vinegar mixture slice and serve.
• 5. NOTE; When a recipe call's for vinegar it is most likely white vinegar unless stated apple cider vinegar.

Steps:

• Boil tongue in salt water for 3 hours. Peel skin from the tongue.
• Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
• Add meat and boil for 10 minutes.
• Cool and store in refridgerator for one week.
• Slice tongue thinly to serve.