Cat got your tongue? Too bad, tongue is incredibly delicious.

We just threw a huge New York Wine and Food Festival bash hosted by impossibly masculine celebrity chef Robert Irvine called Barbecue & the Blues. 16 NYC restaurants gave us their takes on BBQ, including Mile End Delicatessen, who slayed the crowd with their BBQ Beef Tongue Sandwich. Because we know you totally dominate your kitchen/kitchenette, we snagged the recipe for you


Tongue BBQ:

  • 1 tbsp olive oil
  • 1 cup onion, minced
  • 2 cloves garlic, chopped
  • 1 tbsp coriander seed
  • 1 tsp cumin seed
  • 1 cup brown sugar
  • 2 cups cider vinegar
  • 1 3oz can chipotle adobo
  • 1 cup deli mustard
  • 1 cup whole grain mustard
  • 1 cup whole tomatoes, canned
  • Salt to taste

Pickling Spice:

  • 2 tbsp black peppercorns
  • 2 tbsp mustard seeds
  • 2 tbsp coriander seeds
  • 2 tbsp hot red pepper flakes
  • 2 tbsp allspice berries
  • 2 tbsp ground mace
  • 2 cinnamon sticks, crushed or broken into pieces
  • 2-4 bay leaves, crumbled
  • 2 tbsp whole cloves
  • 1 tbsp ground ginger

Tongue Brine:

  • 1 ½ cups kosher salt
  • 1/2 cup sugar
  • 4 tsp pink salt, sodium nitrite
  • 3 cloves garlic, minced
  • 4 tbsp pickling spice
  • 5 veal tongues
  • 1 carrot, peeled and roughly chopped
  • 1 medium onion, roughly chopped
  • 1 celery stalk, roughly chopped

1. Begin by preparing the tongue BBQ. Saute the onion and garlic in olive oil until translucent, reduce the heat, add seeds and toast.2. Add vinegar and remaining ingredients to pot and simmer for 15-20mins. 3. Puree and cool. Refrigerate overnight to allow flavors to incorporate.4. Next, assemble the pickling spice. Combine peppercorns, mustard seeds and coriander seeds in a small, dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. 5. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on a cutting board.6. Now, assemble the tongue brine. In a large pot, combine 1 gallon of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tbsp pickling spice. 7. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled. 8. Place tongue in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days. 9. Remove tongue from brine and rinse thoroughly. Place in a pot just large enough to hold it. Cover with water and add remaining pickling spice, carrot, onion and celery. Bring to a boil over high heat, reduce heat to low and cover. 10. Simmer gently for about 3hrs until tongue is fork-tender, adding water if needed to cover. 11. Meat can be refrigerated for several days in cooking liquid. Reheat in the liquid or serve chilled and sliced thin.