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Tongue and Mustard Sandwiches

By: Lorna  
"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!"

Rating: This weblink has been rated 6 times with an average star rating of 4.5 Read Reviews (4)

Rate/Review | 81 people have saved this

What to Drink?

Wine Pinot Noir
Prep Time:
5 Min
Cook Time:
2 Hrs 30 Min
Ready In:
2 Hrs 35 Min

Servings  (Help)

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Original Recipe Yield 10 to 12 servings
 

Ingredients

  • 3 pounds beef tongue, whole
  • 1 tablespoon salt
  • 1 onion, chopped
  • 1 (1 pound) loaf rye bread
  • 1 cup coarse grained prepared mustard
  • 1 onion, thinly sliced

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 391 | Total Fat: 19.7g | Cholesterol: 99mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2008 by CJ McD 
It needs a flavor boost. I would recommend adding a couple cloves of garlic, some pickling... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 16, 2008 by Larry D. 
We loved this recipe. I added 10-12 whole pepper corns to give it a little zip. The butcher I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2006 by D. Woolman 
This is not bad. Very tasty as long as you adjust the mustard to your particuliar tolerance... MORE

 
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