Beef Tongue Sandwich Recipe

Prepare and braise the tongue

Rinse the beef tongue under cold water. Place it in a large pot and add the water and stock. Roughly chop the onion, carrot, and celery and add to the pot with the bay leaves, peppercorns, whole garlic cloves, and salt.

Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce heat to low and skim any foam from the surface. Partially cover and simmer gently for 2 to 3 hours, or until the tongue is fork-tender (an instant-read thermometer near the center should read about 88–92°C / 190–198°F and a fork inserts with little resistance).

When tender, remove the tongue from the liquid and let cool until you can handle it, about 15–20 minutes. Reserve 1 cup of the braising liquid and strain it for later use (can be used to moisten slices).

Peel the tongue: trim any excess fat from the base, then slice a small cut at one end and peel the thick outer skin away — it should come off in sheets. If it resists, return briefly to hot liquid to loosen the skin. Once peeled, let rest 10 minutes, then refrigerate until firm if slicing thinly, or proceed to slice warm if you prefer thicker cuts.

Slice the peeled tongue crosswise into 1/8–1/4 inch (3–6 mm) slices against the grain for tender bites. Keep slices warm in a covered dish with a few tablespoons of reserved braising liquid if serving immediately.

In a small bowl combine the Dijon mustard, whole grain mustard, mayonnaise, minced garlic, lemon juice, and olive oil. Whisk until smooth. Taste and season with salt and black pepper to taste. Let sit at room temperature for 10 minutes to allow the garlic to mellow.

Heat a wide skillet over medium heat. Add the butter and olive oil until melted and shimmering.

Add the thinly sliced onions and spread them in an even layer. Sprinkle with the salt and sugar (if using). Cook, stirring every 2–3 minutes, for 12–18 minutes until the onions are soft and golden brown. Reduce heat if they begin to burn; patience yields better caramelization.

During the last minute of cooking, add the black pepper and the red wine vinegar, stirring to deglaze and add brightness. Remove from heat and set aside.

Warm a grill pan or skillet over medium heat. Butter the inside cut faces of the sandwich rolls. Toast the rolls, buttered side down, until golden and crisp, about 1–2 minutes per side. Alternatively, toast under a broiler briefly.

Spread approximately 1 tablespoon of the mustard-garlic spread on each cut face of the toasted rolls.

Layer 3–4 slices of warm beef tongue on the bottom half of each roll (about 120–140 g total tongue per sandwich depending on thickness). If the tongue has become firm, warm slices in the reserved braising liquid for 1–2 minutes, then drain.

Top the tongue with a generous portion (about 2–3 tablespoons) of the sautéed onions. Add pickles and chopped parsley if using for brightness and contrast.

Close the sandwich and press lightly. Serve hot, cutting in half if desired. Provide extra mustard-garlic spread on the side.