4.9 from 150 votes
Beef Tongue with Garlic Butter & Shoyu
Beef Tongue with Garlic Butter & Shoyu is a tender meat dish prepared by boiling beef tongue with aromatic vegetables, peeling it while warm, then grilling and glazing it with soy sauce and a rich garlic butter before oven finishing. This method balances the dense texture of the tongue with the creamy, flavorful butter and savory shoyu glaze, creating a layered and satisfying taste and texture experience. It's a dish that requires some advance preparation but results in a distinctive and richly flavored meat course.
Prep Time
30 mins
Cook Time
1 hr
Additional Time
9 hrs
Total Time
10 hrs 30 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
Garlic Butter
- Mix the butter, salt, chopped garlic and chopped parsley.
- Place it in the fridge until ready to use later.