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Tongue and Mustard Sandwiches

SUBMITTED 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!"
PREP TIME  5 Min
COOK TIME  2 Hrs 30 Min
READY IN  2 Hrs 35 Min
SERVINGS & SCALING
Original recipe yield: 10 to 12 servings
    
About  scaling  and  conversions

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.
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REVIEWS

MORE MEMBER REVIEWS
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 for mustard. Good job Laura. Always nice to try something out of the ordinary thats pleasing.

1 user found this review helpful
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 go to gave me a smoked tongue to try. You prepare it the same way but it has a nice subtle smokey flavor.

0 users found this review helpful
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 spice and a tablespoon or two of red wine or cider vinegar to the simmering liquid. Make sure you let the tongue cool in the liquid. It's a nice basic starter recipe, so it gets three stars.

0 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 391

  • Total Fat: 19.7g
  • Cholesterol: 99mg
  • Sodium: 1224mg
  • Total Carbs: 28g
  •     Dietary Fiber: 4g
  • Protein: 22g

VIEW DETAILED NUTRITION

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