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
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.
GRILLED BEEF TENDERLOIN SANDWICHES
My daughter shared these hearty sandwiches with me, and I think they're a savory melt-in-your-mouth treat. The sweet-sour onions and mushrooms are perfect over the tender beef and lip-smacking garlic mayonnaise. -Ruth Lee of Troy, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the first 4 ingredients; rub over meat. Refrigerate for 2 hours. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic. Brush with oil. , Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze garlic into food processor; add mayonnaise and yogurt. Process until smooth; chill., In a large nonstick skillet, heat olive oil and saute onion for 5 minutes. Reduce heat; cook and stir for 10-12 minutes or until onion is golden. Add mushrooms; cook and stir until tender. Add next 4 ingredients; cook until reduced slightly, Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before cutting into 4 slices., Serve warm on bread with garlic mayonnaise, arugula and onion mixture.
Nutrition Facts : Calories 418 calories, Fat 15g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 702mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
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
TERIYAKI GRILLED BEEF TONGUE WITH PINEAPPLE
Tender, juicy grilled beef tongue with a hint of sweet from teriyaki.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes
Time 3h20m
Yield 8
Number Of Ingredients 3
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. Coat both sides with teriyaki sauce.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Grill pineapple and tongue slices for 6 minutes; flipping halfway through cook time.
Nutrition Facts : Calories 388.7 calories, Carbohydrate 19.5 g, Cholesterol 140.4 mg, Fat 23.7 g, Fiber 0.6 g, Protein 22.7 g, SaturatedFat 8.6 g, Sodium 1455.1 mg, Sugar 17.8 g
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- Remove from the heat and allow the tongue to cool in its juices. When cool enough to handle, peel and discard the skin.
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