GYUTAN (BBQ BEEF TONGUE)
Delicious gyutan recipe, barbecue sliced beef tongue marinated in yuzu pepper, onion, sesame oil and soy sauce.
Provided by Namiko Chen
Categories Appetizer
Time 40m
Number Of Ingredients 8
Steps:
- Gather all the ingredients.
- Combine all the seasonings in a small bowl and whisk together.
- Spread the sauce on the container.
- Spread the beef tongue without overwrapping each other and pour the rest of the sauce on top.
- If you like, you can grate onion on top and marinade the beef tongue for at least 30 minutes. Do not over marinade since the tongue will become too salty.
- Start the grill, preferably over charcoal.
- Grill on high heat for 1-2 minutes.
- Flip the meat and cook for another 1-2 minutes. Serve immediately with small amount of yuzu kosho on the side.
Nutrition Facts : Calories 150 kcal, Carbohydrate 3 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 291 mg, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
GRILLED BEEF TONGUE
Tender grilled cow tongue eaten like a steak or shredded for awesome tacos ...
Provided by Soup Loving Nicole
Categories Everyday Cooking
Time 3h20m
Yield 8
Number Of Ingredients 5
Steps:
- Place tongue in a large stockpot and cover with water. Bring to a boil over medium heat. Boil tongue for 2 hours. Turn heat off and let cool for 1 hour. Peel the skin off tongue and discard.
- Transfer tongue to a cutting board and cut into 1/2-inch slices. Drizzle with olive oil and lime juice and season with paprika.
- Preheat an outdoor grill to medium heat and lightly oil the grate. Grill tongue slices for 6 minutes; flipping halfway through cook time. Salt and pepper to taste.
Nutrition Facts : Calories 332.9 calories, Carbohydrate 0.2 g, Cholesterol 140.4 mg, Fat 27.1 g, Fiber 0.1 g, Protein 20.6 g, SaturatedFat 9.1 g, Sodium 88.7 mg
BARBECUE BEEF TONGUE
Barbecue beef tongue, a bold, richly succulent dish that suited the unseasonal weather. The recipe is somewhat surprising. I expected the tongue to be slow-cooked over applewood or hickory, but the barbecue is contributed by a mere couple of tablespoons of sauce added to the braising liquid. Once the tongue is done - and it calls for quite an investment in unattended time - it is delicious.
Provided by Florence Fabricant
Categories dinner, project, main course
Time 5h
Yield 4 to 6 servings, 8 to 12 as a first course
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. In a deep ovenproof casserole, 5 to 6 quarts, place the tongue, carrot, celery, onion, thyme, parsley, peppercorns, barbecue sauce, veal stock and just enough chicken stock to cover tongue. Bring to a boil, stir, cover and place in the oven. Check liquid from time to time, adding more chicken stock as needed. When tongue is very tender, about 3 hours, remove it from pot to cool. Let uncovered pot cool about an hour.
- Strain cooking liquid into a 4-quart saucepan, bring to a boil and reduce to 3 cups, about 45 minutes. Meanwhile, peel skin from tongue, wrap tongue in plastic and refrigerate at least 2 hours or overnight. (Reduced cooking liquid can also be refrigerated.)
- Slice tongue 1/2-inch thick. Arrange slices, slightly overlapping, in a large skillet. Pour reduced sauce over, bring to a simmer and cook about 30 minutes, until syrupy. Toss greens with vinegar and oil. Transfer tongue to a serving platter, spoon sauce over tongue and serve with greens alongside.
Nutrition Facts : @context http, Calories 540, UnsaturatedFat 18 grams, Carbohydrate 25 grams, Fat 32 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 13 grams, Sodium 960 milligrams, Sugar 9 grams
TONGUE TANTALIZING BARBECUE PORK
Steps:
- Preheat oven to 325 degrees F.
- Pour beer in bottom of baking pan.
- Put grate on top (high enough to keep pork off the beer). Mix all spices together and rub over all of pork. Bake, covered, for 2 1/2 hours (or until pork is falling off the bone). Once cooked shred to make pulled pork (make sure to discard fat).
- Banana peppers:
- Roast on grill then remove skin and seeds. Chop fine and mix with pulled pork.
- Barbeque sauce:
- Pour beer into a saucepan. Add brown sugar and crushed red pepper flakes.
- Cook over medium-high heat until it reduces down to about 1/2 cup (stirring regularly). Once reduced add all the other ingredients except beef broth. Stir until well combined (no lumps). Then slowly pour in beef broth. Simmer for 20 minutes.
- Mix barbeque sauce with finished pulled pork
- Mix cinnamon and brown sugar. Rub onto pineapple slices. Grill slices about 2 minutes on each side on medium heat (want to get grill marks). Chop fine and reserve.
- Slaw:
- In a large bowl toss together the cabbage, scallion, onion, and peppers. In separate bowl whisk together beer, vinegar and brown sugar. Pour mixture over cabbage and peppers and toss (let sit 30 minutes prior to serving).
- Cook bacon in oven or flat-top panini press until crisp. Flip half way through to be crisp on both sides (dry on paper towels). Set aside.
- To serve:
- Cut rolls in half. On bottom put barbeque covered pulled pork (a nice generous portion).
- Then add 1 tablespoon of pineapple and 3 slices of crumbled bacon. Then add 2 tablespoons of slaw. Put top of roll back on and serve.
BARBECUE BEEF SANDWICHES
These full-flavored sandwiches really hit the spot after a busy day. They're easy to make and have a fantastic blend of seasonings-no one can eat just one!
Provided by Taste of Home
Categories Lunch
Time 25m
Yield about 6 servings.
Number Of Ingredients 11
Steps:
- In a skillet, melt butter over medium-high heat. Cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add all remaining ingredients except buns. Simmer, uncovered, 15 minutes. Serve on buns.
Nutrition Facts :
BEEF BARBECUE
We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls. -Karen Walker Sterling, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.
Nutrition Facts : Calories 218 calories, Fat 7g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 253mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
BARBECUED BEEF
This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.
Provided by CORWYNN DARKHOLME
Categories 100+ Everyday Cooking Recipes
Time 10h20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
- Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
- Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 13.5 g, Cholesterol 65.4 mg, Fat 16.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 562.3 mg, Sugar 11.6 g
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