Iraqi Sandwich

iraqi sandwich
  • NAServings
  • NAPrep Time
  • NACook Time
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This is a beef-tongue sandwich! 

If you are still there, you must either be a fan of the tongue sandwich, or a brave soul, hungry for the unknown. After cooking the tongue, peeling off the thick skin, and trimming it, it looks as benign as a tender loin; an exquisite muscle meat, high in protein, and even tenderer and more flavorful and aromatic than any other pot roast you could ever lay your hands on to stuff your sandwiches with.


For Marinade:
For the sandwich:

Step by Step method

  1. Beat the tongue on a hard surface several times until it looks limp and a little longer.This is done to break the muscles.
  2. Wash it very well, rub with salt and flour, and wash it again.
  3. Mix marinade ingredients in a glass bowl, and let tongue stay in it, a few hours to overnight.
  4. Put the tongue in a deep big pot (such as a stock pot) with marinade, and rest of ingredients except for salt.
  5. Add cold water enough to well cover it. Bring to a quick boil, skimming as needed.
  6. Lower heat to medium-low and simmer, covered, until it feels tender when pierced with a fork, about 2 hours.
  7. Add salt about 10 minutes before it is done.   
  8. Take the tongue out of the liquid, and let it cool completely.
  9. Peel off skin and refrigerate for at least 2 hours.
  10. With a thin sharp knife cut it into thin slices and make into sandwiches, with salad vegetables, pickles, and olives.