Wednesday, December 14, 2022

Grilled Beef Tongue with Garlic Butter & Shoyu

Beef tongue is a delicacy in Japanese cuisine and can be prepared in many different ways: grilled in thickly or thinly sliced cuts. It can also be eaten rare, when the tongue is grilled just a few seconds on each side.

The beef tongue recipe below provided by Chef Asai Masashi is super delicious. The beef tongue is first boiled to make it more tender, then grilled before finishing the beef tongue in the oven. Enjoy!

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Beef Tongue with Garlic Butter & Shoyu

Course Main Course
Cuisine Japanese
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 9 hours
Total Time 10 hours 30 minutes
Servings 4 servings

Ingredients

BEEF TONGUE

  • 1.5 – 2 kilograms beef tongue
  • 10 grams parsley stems
  • 1-2 whole carrots
  • 1-2 radish stems
  • water
  • shoyu Japanese soy sauce

GARLIC BUTTER

  • 250 grams unsalted butter
  • 20 grams salt
  • 150 grams garlic chopped
  • 10 grams parsley chopped

Instructions

Beef Tongue

  • Using a pressure cooker, boil the beef tongue with the carrots, parsley and radish stems for about 45 minutes.
  • After boiling the beef tongue, peel off its skin while it is still warm. Make sure to do this while the beef tongue is still warm, as it is difficult to peel it nicely after it has already cooled down.
  • After peeling the skin, let it cool down. You can keep it in the fridge overnight before cutting it into the size you want.
  • Grill the beef tongue with a pinch of salt and black pepper. When it is ready, apply a layer of shoyu (soy sauce) on top of it.
  • Then apply the garlic butter and leave it in the oven for 5 to 6 minutes (depending on the power of the oven) until the garlic butter turns slightly brown.
  • It is now ready to serve.

Garlic Butter

  • Mix the butter, salt, chopped garlic and chopped parsley.
  • Place it in the fridge until ready to use later.

Notes

BEEF TONGUE WITH GARLIC BUTTER & SHOYU

The post Grilled Beef Tongue with Garlic Butter & Shoyu appeared first on Chef's Pencil.



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