Barbecue Beef Tongue Recipes

MELT-IN-YOUR-MOUTH BEEF TONGUE

Steps:

• Rinse the tongue and place it in a large stockpot. Add enough water to cover - I use 14 cups of water.
• Bring to a boil. This will likely take 20-30 minutes. Skim the foam off from the top.
• Lower the heat to a simmer. Add the bay leaves, peppercorns and allspice, and cook, partially covered, turning the tongue every hour to ensure even cooking on all sides. Cook 3 hours for a 2-lb. tongue, 4 hours for a 3-lb. tongue.
• Remove the cooked tongue to a cutting board. Allow it to cool until easier to handle, then remove the skin, as shown in the video, slice and serve, with or without sauce.
• To make the sauce, heat a large, deep skillet over medium heat. Add the butter and swirl to coat. Add the onions and cook, stirring occasionally, until caramelized, 10 minutes.
• Add the mushrooms and cook, stirring, until soft.
• Add broth, salt and pepper. Bring to a boil over high heat. Add the sliced tongue, cover it with the sauce, lower heat to a simmer, and cook, uncovered, for about 30 minutes.
• If you wish to thicken the sauce, 5 minutes before it's done, mix 1 teaspoon cornstarch with 2 teaspoons of cold water and stir the mixture into the sauce.
• Arrange tongue slices on plates and top them with the dsauce. Serve immediately.

BARBECUED BEEF

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.

GRILLED BEEF TONGUE

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.

BARBECUE BEEF TONGUE

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.

BARBECUE BEEF TONGUE

Steps:

• Place the beef tongue in a large port along with the onion, peppercorns, and bay leaves. Fill half of the pot with water and let the tongue cook over low heat for 3 1/2 hours, turning every 30 minutes.
• After the 3 1/2 hours, turn off the stove and let the tongue sit for 1 hour.
• Remove the tongue from the pot, peel off the outer layer of meat, and cut the meat into thin strips.
• Serve the meat on corn or flour tortillas. You may also add onion, coriander, and lemon to give the meat a bit more flavor.

GYUTAN (BBQ BEEF TONGUE)

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.

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.