For an extra layer of flavor, try adding a thin spread of horseradish mayonnaise to the bread in addition to the mustard. Beef broth from cooking tongue can be saved and used to make soup.
Tongue and Mustard Sandwiches
-
PREP TIME5 mins
-
COOK TIME2 hrs 30 mins
-
TOTAL TIME2 hrs 35 mins
-
SERVING12 People
-
VIEWS30
Savor the delightful contrast of spicy, coarse-grained mustard and the unctuous richness of thinly sliced beef tongue in this elevated sandwich. A surprisingly sophisticated and utterly satisfying culinary experience. For added crunch, consider incorporating crisp Romaine lettuce.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate28 g
-
Cholesterol99 mg
-
Fiber4 g
-
Protein22 g
-
Saturated Fat9 g
-
Sodium1224 mg
-
Sugar4 g
-
Fat20 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Tongue: Rinse the beef tongue thoroughly under cold water. Place it in a large, heavy-bottomed pot. Cover completely with fresh water and add the salt and chopped onion. (5 mins)
02
StepSimmer to Perfection: Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and gently simmer for 2 to 4 hours, or until the tongue is fork-tender. The cooking time will depend on the size of the tongue. (2-4 hours)
03
StepPeel and Slice: Carefully remove the cooked tongue from the pot and let it cool slightly until you can handle it comfortably. Using a sharp knife, make a shallow incision along the length of the tongue. Peel off the tough outer skin. Trim any excess fat or gristle from the base. Slice the peeled tongue crosswise into thin, approximately 1/4-inch thick slices. (20 mins)
04
StepAssemble the Sandwich: Slice the loaf of rye bread in half horizontally. Scoop out a small amount of the soft interior of both halves to make room for the filling. This prevents the sandwich from becoming overly thick. Generously spread the coarse-grained mustard over the cut sides of both halves of the bread. (5 mins)
05
StepLayer and Serve: Arrange the thinly sliced red onion rings and the beef tongue slices evenly over the mustard-covered bottom half of the bread. Top with the other half of the bread. Slice the assembled sandwich into individual portions. Serve immediately and enjoy!. (5 mins)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Boyd Bradtke
Jun 11, 2025I added some pickles and it was even better!
Chaim Bode
May 11, 2025This recipe is amazing! The tongue was so tender and the mustard gave it the perfect kick.
Rahul Klocko
Feb 20, 2025I was intimidated by cooking tongue, but this recipe made it so easy. Will definitely make again!