Beef Tongue Sandwich By Rose Recipes

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TONGUE AND MUSTARD SANDWICHES



Tongue and Mustard Sandwiches image

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 Lorna

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 2h35m

Yield 12

Number Of Ingredients 6

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

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

PICKLE MEAT (SPREAD FOR MAKING SANDWICHES) BY ROSE



Pickle Meat (Spread for Making Sandwiches) by Rose image

This recipe came from my Mother-in-law (Carol Selvar) who introduced me to it way back in the 1970's. Her son, my hubby, absolutely loves it so when I have left over beef tongue this is what I make with it. The recipe that I posted on JAP last was the recipe for Beef Tongue Sandwiches. This recipe is for what you make out of the...

Provided by Rose Selvar

Categories     Spreads

Time 15m

Number Of Ingredients 5

1 tip from a cooked beef tongue
mine was approximately 2 1/2 cups of ground beef
1/2 c mayonnaise (i used hellmans)
3 Tbsp sweet relish (i used vlassic)
you can use more or less mayonnaise and more or less sweet relish. use to your taste.

Steps:

  • 1. Wash your hands. Since my grinder had not been used in YEARS, I decided to wash all the parts first. I like working with clean tools. LOL
  • 2. After assembling the grinder and placing a "catch" bowl under the mouth of the grinder, place the tip of the tongue into the upper slot of the grinder and begin the grinding process. Rotate the "catch" bowl as needed. It may be necessary to cut the tongue into pieces before grinding. Each grinder is different.
  • 3. Clean all the grinder parts of the beef that sticks to the grinder during the process and add to the "catch" bowl. Add the 1/2 cup of mayonnaise and the 3 Tablespoons of sweet pickle relish. Mix to combine.
  • 4. Place in a serving bowl so everyone can make a sandwich out of the pickle meat.
  • 5. This is my first sandwich made with this batch of pickle meat! YUMMY! You can adjust the mayonnaise and pickle relish on the sandwich itself to make it taste the way you want it. Enjoy!! 3/2/13

PICKLED BEEF TONGUE SANDWICH BY EDDIE



PICKLED BEEF TONGUE SANDWICH BY EDDIE image

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

BRINE:
1 calf or beef tongue
3 qt water
9 oz brown sugar
27 oz course sea salt
1 tsp black peppercorns, whole
1 tsp juniper berries
2 cloves
SIMMERING:
1 bottle bouquet garni
1 carrot chopped
1 onion chopped
1 stalk(s) celery chopped
1 garlic bulb halved

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.

BEEF TONGUE SANDWICH BY ROSE



Beef Tongue Sandwich by Rose image

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

1 - beef tongue cooked until tender
- a little of butter
- a little mayonnaise
- a little mustard
2 slice(s) sandwich bread
- note:
- my son and his girlfriend bought us an electric pressure cooker for christmas and i had a beef tongue in the freezer so i decided to "break the pot in" by making my beef tongue in it. took 55 minutes.

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).

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