Tongue And Mustard Sandwiches Recipes

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).

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.

Steps:

• Cook tongue:
• Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours. fork-tender, 2 1/2 to 3 hours.
• Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towel-lined sieve into a large bowl, discarding solids. Keep tongue warm, covered.
• Make sauce:
• Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.
• Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.
• Slice tongue and serve with sauce.