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!
Beef Tongue with Garlic Butter & Shoyu
- 1.5 – 2 kilograms beef tongue
- 10 grams parsley stems
- 1-2 whole carrots
- 1-2 radish stems
- shoyu Japanese soy sauce
- 250 grams unsalted butter
- 20 grams salt
- 150 grams garlic chopped
- 10 grams parsley chopped
- 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.
- Mix the butter, salt, chopped garlic and chopped parsley.
- Place it in the fridge until ready to use later.