Beef Tongue on Toast

Beef Tongue on Toast at the Brother’s Beer Bistro

When I saw tongue on the menu at Brothers Beer Bistro in Ottawa a while back, I racked my brain trying to remember if I had ever eaten beef tongue before. I have had an appetizer of Grilled Duck Tongues, and I may have had beef or pork tongue in Pate’s and the like, but I have certainly never cooked it myself, as yet. In any event, the dish I was presented here was tasty enough, but not especially exciting.

NOTE: By the way, I just learned, while preparing this post, that Brother’s Bistro is now permanently closed. A victim, I suspect, of the Covid-19 Pandemic. That is a shame as it was great little place

Anyway, the Beef Tongue on Toast was described on the menu as ‘Braised ox-tongue on garlic cheese bread with beef jus and garlic-anchovy mayo’, and, with the exception of the fact that the ‘garlic-anchovy mayo’ might easily pass for plain mayonnaise, that is pretty much what I got…

I have to apologize for the poor photography here (I was having camera issues) but the ‘beef jus’ in the menu description was the brownish sauce over which the bun and lines of mayo were laid. It was tasty enough, but not markedly different from the sort plain beef gravy you might get with poutine.

The Beef Tongue itself was quite nice. In texture it was a bit like nicely cooked flank steak (fibrous, but chewy tender), and the taste was somewhat like beef-heart… that is to say, more of an ‘innards’ taste than steak, but less than the strong pungency of, say, kidney. The pairing of textures with the crusty bread worked really nicely but the addition of cheese, I have to say, made the result overly unctuous without adding anything beneficial in terms of taste.

All in all, I enjoyed this. Had the mayo actually added an appreciable touch of garlic and anchovy, it might have elevated the finished result from pretty good to definitely good, but, still, I thought it decent enough…


Comments, questions or suggestions most welcome!