Episode 008 - Kat Sandler & Beef Tongue Sandwich with Soup

Photo by Chris DePaul

Photo by Chris DePaul

Playwright and director Kat Sandler eats a Beef Tongue Sandwich and talks about evolving theatre, doing it yourself, and Bar Isabel.


Recipe: Beef Tongue Sandwich and Chicken Soup

Total time – 3.5 hours, active time – 1-1.5 hours
Serves 4+

Braised Beef Tongue Sandwich with Kimchi, dijon aioli, and crispy onion rings

Braised Beef Tongue
1 beef tongue
1 L chicken stock
1 tbsp olive oil or butter
1 large onion (or two small), finely diced
1 carrot (or a handful of the baby carrots that you probably buy), finely diced
4 cloves garlic, peeled and smashed
1 tbsp whole fennel seeds
2 bay leaves
1 tsp Chili flakes (optional)
Water (to fill pot and submerge beef tongue)

Heat oil or butter in a big pot on medium heat and sweat onions, carrots, and once translucent add garlic, fennel seeds, chili flakes, salt and pepper, and stir for a few minutes. Crank the heat to high to then heat up your stock and water and get to a simmer. Add beef tongue, ensuring it’s submerged in the liquid. Add bay leaves and simmer tongue for 2-3 hours. When a fork slides relatively easily in and feels tender, it’s done. Remove from heat and let it rest for a few minutes. When it’s not too piping hot, peel off outer skin with a paring knife (use a kitchen towel to hold the tongue in your other hand so you don’t burn your fingers off). Once you’re ready to make your sandwiches, slice as thinly as you can with a sharp knife.

Dijon Aioli

1 clove garlic, minced
1 large egg yolk
1 tsp lemon juice
1 tsp Dijon or whole grain mustard
1/4 cup extra-virgin olive oil

Mince garlic and with the back of your knife, mash the garlic to a fine paste. Add the garlic paste to a small bowl and whisk together with egg yolk, lemon juice, and mustard. Slowly drizzle in olive oil and whisk vigorously to emulsify and incorporate the aioli. Salt and pepper to taste.

Crispy onion rings 

½ cup corn starch
½ cup flour
1 cup club soda or beer
2 onions, cut into rings about ¾” thick
Vegetable oil (enough so that it comes up 1” up the pan, usually ~2 cups)

Combine corn starch, flour, S+P, and your liquid to a bowl and stir to combine. Cut onions and push out each individual ring and add to the wet batter, ensuring each onion is well coated.

Preheat oil on medium high heat. Oil is ready when you drop a bit of flour in the pan and it starts to sizzle. Fry for approximately 2 minutes or until onions are golden brown. Move onions to a paper towel to drain and season immediately with salt and pepper.

TO FINISH SANDWICH – spread aioli on both sides of a soft white slice of bread, white bun, or rye bread. Add thinly sliced beef tongue, then store bought kimchi (or make your own you hero), then crispy onions.

Chicken Soup

1 whole chicken, cooked with thigh/leg meat pulled off the bones and skin removed (don’t use breasts for the soup though, have them for another dinner)
2 tbsp butter or chicken fat
1 large onion, finely diced
1 carrot (or a handful of the baby carrots that you probably buy), finely diced
¼ cup white wine
1 L chicken stock
1 cup water
¼ cup couscous
¼ cup fresh parsley, minced

Remove skin from the chicken and set aside. Pull dark meat (wings, legs, thighs) off the chicken and set aside, leaving your somewhat cleaned bones to roast in the oven. Throw bones and chicken skin in a 350o oven for 30-40 minutes until well browned.

Once done, add butter (or chicken fat rendered off from roasting the chicken skin and bones) and sauté onions and carrots until translucent on medium high heat. Turn heat to high and add chicken bones, white wine, stock or water until you reach a simmer. Simmer for at least one hour, then add couscous and cook for 5 minutes. Add fresh parsley and crumble up crispy chicken skin as a garnish on top.

Quick Christie Questions

What is your favourite, frequently attended restaurant in Toronto?
House on Parliament

What is your favourite restaurant?
Bar Isabel

First intersection you think of?
Sherbourne and Gerrard

Favourite people to follow on Twitter?
I'm not good at Twitter

About Back of the House

Back of the House is a comedy and food podcast in Toronto. Host Mike Christie invites comics and entertainers over for a meal that has special significance in the guest's life and they discuss food, comedy, urbanism, and whatever's irking them in the moment. Remember, this is water and some are lakes.