Ingredients
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Beef Tongue
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1.5 - 2 kilograms beef tongue
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10 grams parsley stems
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1-2 whole carrots
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1-2 radish stems
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Water
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ShoyuJapanese soy sauce
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Garlic Butter
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250 grams unsalted butter
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20 grams Salt
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150 grams Garlicchopped
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10 grams English parsleychopped
Directions
Beef Tongue
- Using the pressure cooker, boil the beef tongue with the carrots, parsley and radish stems for around 45 minutes.
- Make garlic butter.
- After boiling the beef tongue, peel off its skin while it is still warm. It is difficult to peel it nicely after it has already cooled down.
- After peeling the skin, let it cool down and keep it in the fridge overnight before cutting it into the size you want. It is not nice to cut it up when it is still hot or warm.
- Grill the beef tongue with a pinch of salt and black pepper. When it is ready, apply a layer of shoyu onto it.
- Then apply the garlic butter and leave it in the combi 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 butter, salt, chopped garlic and chopped English Parsley.
- Place in fridge until ready to use later.
4 Comments Hide Comments
Yum! Now I am craving chicken! I love roasting whole chickens on Sunday evenings, and I always use the bones to make a broth. It’s a great way to have a surplus of broth in the freezer, and it’s so handy when anyone in my house gets sick! I will try this recipe the next Sunday I roast a chicken 🙂
Just wanted to say thanks for this recipe. I enjoy the firecracker chicken and having just attempted this for the first time, I have to say it tastes 99% the same! Would have never been able to figure out how to make it myself.
Made the chicken for my meal prep and I can’t wait to taste it. Easy recipe thanks for posting it.
I used boneless chicken thighs cause we like dark meat. So smaller portions but most definitely a keeper.