Beef Tongue with Garlic Butter & Shoyu
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Additional Time
9 hrs
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Total Time
10 hrs 30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Japanese
Beef Tongue with Garlic Butter & Shoyu
Description
This recipe for Beef Tongue with Garlic Butter & Shoyu involves simmering the beef tongue with carrots, parsley stems, and radish stems to infuse subtle aromatics into the meat while tenderizing it. Peeling the tongue while it is still warm is essential for easy removal of the skin. After slicing, the tongue is grilled with salt and pepper to develop a slight char and then topped with a Japanese soy sauce glaze. Finally, a generous layer of garlic butter made with unsalted butter, chopped garlic, salt, and parsley is applied and browned briefly in the oven to add richness and depth.
The final dish presents tender, slightly firm slices of beef tongue with a savory, aromatic butter coating that melds with the umami notes from the shoyu. Grilling prior to glazing imparts a subtle smoky flavor and texture contrast. The garlic butter adds a creamy, salty, and herbal accent that complements the beef's natural flavor.
This preparation makes a special meat dish suitable for slicing and serving warm as a main course or appetizer. It pairs well with simple sides that won't overpower the delicate flavors, such as steamed vegetables or plain rice. The garlic butter also enhances the richness, making it a thoughtful dish for a more elaborate meal.
Ingredients
BEEF TONGUE
- 1.5 - 2 kilograms beef tongue
- 10 grams parsley stems
- 1-2 carrot whole
- 1-2 radish stem
- water
- soy sauce Japanese soy sauce, also known as shoyu
GARLIC BUTTER
- 250 grams butter unsalted
- 20 grams salt
- 150 grams garlic chopped
- 10 grams parsley chopped
Instructions
Beef Tongue
- Using a pressure cooker, boil the beef tongue with the carrots, parsley and radish stems for about 45 minutes.
- After boiling the beef tongue, peel off its skin while it is still warm. Make sure to do this while the beef tongue is still warm, as it is difficult to peel it nicely after it has already cooled down.
- After peeling the skin, let it cool down. You can keep it in the fridge overnight before cutting it into the size you want.
- Grill the beef tongue with a pinch of salt and black pepper. When it is ready, apply a layer of shoyu (soy sauce) on top of it.
- Then apply the garlic butter and leave it in the oven for 5 to 6 minutes (depending on the power of the oven) until the garlic butter turns slightly brown.
- It is now ready to serve.
Garlic Butter
- Mix the butter, salt, chopped garlic and chopped parsley.
- Place it in the fridge until ready to use later.
Notes
User Reviews
Overall Rating
4.9
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