Beef Tongue Sandwich with Gribiche Sauce
A combination of beef tongue simmered in water until tender with gulibichi sauce.
Ingredients
French rye bread
1
Butter (unsalted)
to taste
Beef tongue (40g)
2 slices
Gribiche Sauce
35 g
Instructions
1
Preparation
Beef tongue: First bring salted water to a boil and let it cool. Submerge the cleaned beef tongue in it and leave overnight. Place the beef tongue in boiling hot water, simmer from low to medium heat until a meat fork can be inserted (tender), then remove the skin. Gribiche sauce: Separate the yolk and white of the hard-boiled egg. Season the white wine vinegar with salt, add the yolk and smooth Dijon mustard and whisk together. Slowly drizzle in the olive oil while whisking until it reaches a mayonnaise-like creamy consistency. Finely chop the onion, capers, pickles, herbs, and egg white separately, then combine everything and mix well.
2
Assembly
Cut a slit in the bread, place the beef tongue on top, and drizzle with gribiche sauce.
