TONGUE WITH MUSTARD-HORSERADISH SAUCE
Steps:
- Cook tongue:
- Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours. fork-tender, 2 1/2 to 3 hours.
- Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towel-lined sieve into a large bowl, discarding solids. Keep tongue warm, covered.
- Make sauce:
- Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.
- Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.
- Slice tongue and serve with sauce.
BEEF TONGUE SANDWICH BY ROSE
Don't knock it until you've tried it! I learned about this sandwich about 42 years ago when I was dating the wonderful guy I married. His mom used to make this every time we drove from Florida to Ohio to visit with her because she knew how much her son loved it. Yes, I was brave enough to try it...and I liked it too. BTW when you get down to the thin end of the tongue, you use that to make another great sandwich. I'll probably post that recipe soon too as I'll get down to that part of the tongue soon! 2/28/13
Provided by Rose Selvar @potrose
Categories Beef
Number Of Ingredients 7
Steps:
- Wash your hands. Place the cooked beef tongue on a plate for slicing.
- Place two slices of bread on a clean working surface. Put a thin layer of butter on one slice followed by a thin layer of mustard (to your taste). On the other slice spread a layer of mayonnaise.
- Take a sharp knife and carefully start slicing the tongue beginning at the thick end (not the tip). Place the slices on one half of the sandwich.
- Top the meat with the other slice of bread forming a sandwich. Cut the sandwich in half for ease in eating it.
- Sometimes I cut my sandwich into quarters like this. This sandwich is especially good when accompanied by some bread and butter chips (our favorite sandwich pickle).
TONGUE AND MUSTARD SANDWICHES
Spicy mustard blends perfectly with the rich flavor of beef tongue. If desired add some Romaine lettuce leaves to your sandwiches. Be sure to wash these sandwiches down with an ice cold mug of ale!
Provided by Allrecipes Member
Categories Beef Sandwiches
Time 2h35m
Yield 12
Number Of Ingredients 6
Steps:
- Rinse beef tongue and place in a large pot. Cover with water and add the salt and chopped onion. Bring to a boil, reduce heat and simmer for 2 to 4 hours or until tongue is tender.
- Remove tongue from cooking liquid and set aside until cool enough to handle. Cut through tough outer skin and peel it off. Trim any fat or gristle from base of tongue. Slice tongue crosswise into 1/4 inch thick slices.
- Slice loaf of rye bread in half lengthwise. Scoop out a small amount of the soft interior. Spread mustard over each half. Lay onions and tongue slices over bottom half of bread and top with other half and slice into individual sandwiches.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 28.1 g, Cholesterol 98.7 mg, Fat 19.7 g, Fiber 3.9 g, Protein 22 g, SaturatedFat 8.5 g, Sodium 1223.9 mg, Sugar 3.5 g
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
Provided by Eddie Jordan
Categories Sandwiches
Time 5h30m
Number Of Ingredients 14
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.
BOILED TONGUE
My Mother use to boil the heck out of it, and then peel the very thick skin, and serve it up on a platter for Sunday dinner - mmmmmm! I can't believe now that all us kids used to fight over the tip, and the next day - tongue sandwich to school with lots of mayonnaise.
Provided by BLOSSOMFARM
Categories 100+ Everyday Cooking Recipes
Time 3h
Yield 6
Number Of Ingredients 2
Steps:
- Place the tongue in a soup pot with the salt, and add enough water to cover. Bring to a boil, and cook until the outer skin begins to peel off, about 2 1/2 to 3 hours. Peel off the thick outer skin, and serve.
Nutrition Facts : Calories 470.1 calories, Cholesterol 218.5 mg, Fat 36.9 g, Protein 31.9 g, SaturatedFat 13.4 g, Sodium 495.2 mg
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