Boiled Beef Tongue

Step 6 Serve

Now you've got a pile of meat. Though the Joy recommends a pile of strongly-flavored sauces you can douse it in, it also suggests serving it with a mustard sauce or with "horseradish, capers, or chopped pickle." These sounded much more likely.

I've got dijon mustard and capers in the fridge, so we put them on the table along with barbecue sauce for good measure and served the tongue at ambient temperature.

The capers and mustard both did quite well with the tongue, and were a good compliment to the flavor. It was pleasantly reminiscent of the traditional boiled corned beef and cabbage, which is accompanied by a horseradish sauce. Too bad we're out of that one.

The barbecue sauce was a bit sweet for this preparation, though not too far off. Another with more bite would have been a pleasant accompanyment.

Comments

[donj1290]

i have been eating tongue for a long time as a kid in n.y.city, not jewish either. i love the consistency of it and the flavor is like nothing else. it is hard to find in a grocery store setting tho. you're spread looks fantastic i am going to try it next time i do a tongue.i usually have to find a butcher to order it, but as the world gets smaller ethnicly it has been easier to find. thanks

[mtaylor28]

I agree; the flavor is like nothing else. It's the most tender, delicious meat; I'm boiling one right now. My grandmother cooked this - nothing in the water, just boiled beef tongue salted at the table. I can't wait! Skinning it can be a pain, but so worth it!