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
PICKLE MEAT (SPREAD FOR MAKING SANDWICHES) BY ROSE
This recipe came from my Mother-in-law (Carol Selvar) who introduced me to it way back in the 1970's. Her son, my hubby, absolutely loves it so when I have left over beef tongue this is what I make with it. The recipe that I posted on JAP last was the recipe for Beef Tongue Sandwiches. This recipe is for what you make out of the...
Provided by Rose Selvar
Categories Spreads
Time 15m
Number Of Ingredients 5
Steps:
- 1. Wash your hands. Since my grinder had not been used in YEARS, I decided to wash all the parts first. I like working with clean tools. LOL
- 2. After assembling the grinder and placing a "catch" bowl under the mouth of the grinder, place the tip of the tongue into the upper slot of the grinder and begin the grinding process. Rotate the "catch" bowl as needed. It may be necessary to cut the tongue into pieces before grinding. Each grinder is different.
- 3. Clean all the grinder parts of the beef that sticks to the grinder during the process and add to the "catch" bowl. Add the 1/2 cup of mayonnaise and the 3 Tablespoons of sweet pickle relish. Mix to combine.
- 4. Place in a serving bowl so everyone can make a sandwich out of the pickle meat.
- 5. This is my first sandwich made with this batch of pickle meat! YUMMY! You can adjust the mayonnaise and pickle relish on the sandwich itself to make it taste the way you want it. Enjoy!! 3/2/13
BEEF TONGUE SANDWICH BY ROSE
Don't knock it until you've tried it! I learned about this sandwich about 42 years ago when I was dating the wonderful guy I married. His mom used to make this every time we drove from Florida to Ohio to visit with her because she knew how much her son loved it. Yes, I was brave enough to try it...and I liked it too. BTW when you get down to the thin end of the tongue, you use that to make another great sandwich. I'll probably post that recipe soon too as I'll get down to that part of the tongue soon! 2/28/13
Provided by Rose Selvar @potrose
Categories Beef
Number Of Ingredients 7
Steps:
- Wash your hands. Place the cooked beef tongue on a plate for slicing.
- Place two slices of bread on a clean working surface. Put a thin layer of butter on one slice followed by a thin layer of mustard (to your taste). On the other slice spread a layer of mayonnaise.
- Take a sharp knife and carefully start slicing the tongue beginning at the thick end (not the tip). Place the slices on one half of the sandwich.
- Top the meat with the other slice of bread forming a sandwich. Cut the sandwich in half for ease in eating it.
- Sometimes I cut my sandwich into quarters like this. This sandwich is especially good when accompanied by some bread and butter chips (our favorite sandwich pickle).
BRAISED TONGUE
Beef tongue has none of the characteristic challenges of other ''off-cuts'' - its taste is clean and beefy and its texture is firm and fleshy. Once braised, be sure to peel it while still warm and return it to its braising liquid to remain moist. The cooked tongue will keep in the refrigerator for a week and can be used as a sandwich meat, a warm main dinner course, a cold meat salad for lunch - in almost all the ways you might use a beef tenderloin.
Provided by Gabrielle Hamilton
Categories appetizer
Time 5h
Yield Serves 6
Number Of Ingredients 13
Steps:
- Pour the neutral oil into a large, heavy-bottomed Dutch oven set over medium heat. Sweat onion 5 minutes, stirring constantly so no color develops.
- Add the celery and carrot and 3 tablespoons of water. Cover with a tightfitting lid, and let the vegetables steam for a few minutes, being careful not to scorch. Add more water if necessary.
- Arrange the tongue in the pot, and add the parsley stems, bay leaves, peppercorns, red-wine vinegar and salt. Pour in enough water to just barely cover the tongue. Cover with a lid, and bring to a boil.
- Once the tongue braise has come to a boil, remove the lid, and reduce to a simmer. Cut a round of parchment the diameter of the pot and set it directly on top of the braising liquid. Simmer the tongue 4 hours, adding more water if needed to keep the tongue just covered. The tongue tends to suck up a lot of water quite quickly.
- Remove the tongue from the braising liquid. Strain the braising liquid (discard the solids), and return liquid to the pot. Peel the thick outer skin off the tongue while it is still warm. Trim off any fat or gristle, then return the tongue to the braising liquid and let cool completely.
- To serve, cut the tongue crosswise into thin slices, and arrange on a platter in a single layer. Drizzle with a few drops of the braising liquid. Spoon the gribiche over the tongue, and top with some fresh-picked parsley leaves and a generous glug of olive oil.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 21 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 15 grams, Sodium 786 milligrams, Sugar 3 grams
TONGUE AND MUSTARD SANDWICHES
Spicy mustard blends perfectly with the rich flavor of beef tongue. If desired add some Romaine lettuce leaves to your sandwiches. Be sure to wash these sandwiches down with an ice cold mug of ale!
Provided by Lorna
Categories Main Dish Recipes Sandwich Recipes Beef
Time 2h35m
Yield 12
Number Of Ingredients 6
Steps:
- Rinse beef tongue and place in a large pot. Cover with water and add the salt and chopped onion. Bring to a boil, reduce heat and simmer for 2 to 4 hours or until tongue is tender.
- Remove tongue from cooking liquid and set aside until cool enough to handle. Cut through tough outer skin and peel it off. Trim any fat or gristle from base of tongue. Slice tongue crosswise into 1/4 inch thick slices.
- Slice loaf of rye bread in half lengthwise. Scoop out a small amount of the soft interior. Spread mustard over each half. Lay onions and tongue slices over bottom half of bread and top with other half and slice into individual sandwiches.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 28.1 g, Cholesterol 98.7 mg, Fat 19.7 g, Fiber 3.9 g, Protein 22 g, SaturatedFat 8.5 g, Sodium 1223.9 mg, Sugar 3.5 g
LENGUA (BEEF TONGUE)
This beef tongue takes a little time to prepare but is very tasty served in some warm corn tortillas.
Provided by Java_Girl
Categories World Cuisine Recipes Latin American Mexican
Time 4h10m
Yield 16
Number Of Ingredients 8
Steps:
- Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Reserve the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.
- Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
- Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 2.2 g, Cholesterol 81.9 mg, Fat 15.6 g, Fiber 0.6 g, Protein 12.4 g, SaturatedFat 5.3 g, Sodium 1350.3 mg, Sugar 1.2 g
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