Fried eggs with sautéed vegetables are really quick and simple. A protein-rich diet with wholesome vegetables and few carbs is ideal for people like myself who are always controlling their weight.
| Prep Time: | 5 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 12 |
| 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
Instructions
- 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 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 4 g |
| Protein | 22 g |
| Saturated Fat | 9 g |
| Sodium | 1224 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. I added iceburg lettuce, cheese, and pesto to the sandwich.
I could only find rye already sliced so I just made a regular sandwich. I agree that the tongue needed a little more seasoning than what the recipe calls for. Add a little of whatever you like and use when making a beef roast and you can’t go wrong.
It is much easier to peel off the outer skin if you put the cooked beef tongue from boiling boullion directly into ice cold water for 3-5 minutes. After that temperature shock the outer skin removes without knife? only with the help of your fingers.
I liked this, needed some more flavor for the tongue, so I add a couple minced garlic cloves and a couple of bay leafs to the cooking part. The peppercorns mentioned by previous rater sounds good, too. Removing the tongue from the liquids after it is cooked is a must. Cool it off in the refrigerator to help make slicing easier.
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.
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.
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.