Gemarineerde Tong Marinated Tongue Recipes

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.

GEMARINEERDE TONG - MARINATED TONGUE

Steps:

• Cook tongue in salted water until very tender, 3 to 4 hours or until easily pierced with a fork.
• Cool the tongue in the cooking liquid.
• When cool, drain; remove skin and roots, slice thinly.
• Mix vinegar, water and salt/pepper together.
• Place sliced tongue in liquid, adding more salt as needed.
• Let stand 3 to 4 hours in the brine.
• The meat may be eaten cold or heated and served with a nice gravy is made to go over it.

PICKLED TONGUE

Steps:

• Boil tongue in salt water for 3 hours. Peel skin from the tongue.
• Mix remaining ingredients in a large, nonreactive pot and bring to a boil.
• Add meat and boil for 10 minutes.
• Cool and store in refridgerator for one week.
• Slice tongue thinly to serve.

TONGUE WITH MUSTARD-HORSERADISH SAUCE

Steps:

• Cook tongue:
• Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours. fork-tender, 2 1/2 to 3 hours.
• Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towel-lined sieve into a large bowl, discarding solids. Keep tongue warm, covered.
• Make sauce:
• Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.
• Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.
• Slice tongue and serve with sauce.