How to Cook Beef Tongue + Tongue Sandwiches Recipe
Tender simmered beef tongue, peeled, sliced, and layered into hearty sandwiches with your choice of toppings.
Ingredients
To cook the tongue
- ½ veal tongue, just over 2lbs in weight
- 1 small onion, peeled and halved
- 2-3 celery sticks (or a small bunch of parsley)
- 2 cloves of garlic, peeled and smashed
- 2 medium carrots
- 6-8 peppercorns
- 2 bay leaves
- 4 cups stock + 4 cups water (or use all water)
- 1 tbsp coarse salt
For the sandwiches
- cooked veal tongue
- sliced tomatoes
- sliced red onions (pickled onions are great too)
- sliced sharp cheddar, or your preferred kind of hard cheese
- sliced jalapenos (optional)
- a few lettuce leaves
- ¼ cup softened butter
- 1/2 loaf whole wheat sourdough sandwich bread, or other bread of your choice
- 1 cup sauerkraut, to serve on the side
Instructions
To cook the tongue
- Prepare the tongue. Rinse the tongue thoroughly under running water. If using a whole tongue, wrap and freeze any portion you’re not cooking. Optional: trim excess fat or score the surface to make peeling easier after cooking.
- Simmer with aromatics. Place the tongue, vegetables, and seasonings in a medium stockpot. Add stock and water (or all water). Bring to a boil, skimming foam, then reduce to a gentle simmer. Cover and cook 30 minutes, tasting the broth—add salt if it tastes flat.
- Cook until tender. Simmer for 1½–2 hours (beef tongue closer to 2 hours) until fork-tender. If still tough, continue cooking in 30-minute increments. Lift the tongue from the broth and let it rest until warm enough to handle. Save the broth for soups or sauces.
- Peel the skin. While still hot, peel off the outer skin starting at the tip—it should come off easily in one piece.
- Trim and chill. Trim the underside of the tongue if desired. Place the remaining tongue in a covered container and refrigerate until firm, making it easier to slice.
- Slice and serve. Use a sharp knife to cut the chilled tongue into thin slices. Perfect for sandwiches, tacos, salads, or any dish that calls for tender, flavorful beef.
To make the tongue sandwiches
- Lightly toast your bread.
- Spread butter, mustard, aioli, horseradish, or your favorite spread on both slices of the bread.
- Layer thin slices of cooked beef tongue on the bottom slice.
- Add caramelized onions, sautéed mushrooms, or other cooked flavor boosters.
- Top with pickles, pickled onions, or your favorite crunchy acidic layer.
- Add fresh greens and herbs for brightness.
- Place cheese (optional) on top of the greens.
- Close the sandwich, press lightly, and serve warm or cold.
Notes
- I used half a veal tongue because that is enough for a substantial lunch for our family of 6. You could cook a whole tongue and freeze half for another recipe if you like.
- You can use beef tongue instead of veal tongue. It will take longer to cook - 2 1/2 to 3 1/2 hours.