So I know what you’re already thinking (if you’ve even dared to read this post at all!) – tongue?! WHA-WHA-WHAT!? I think i just threw up a little. Nasty. Or, maybe you’re thinking, “interesting… I’d give it a try… I trust these two.” And possibly you’ve been lucky enough to have tried tongue before and can honestly understand why we’re pressuring all of you out there to give this cheap cut of offal a try. Seriously, folks, trust us on this one. It’s cheap and it’s tasty. There’s one catch – as it is often with certain cuts of offal, tongue (both beef and veal) is high in saturated fat. But remember, tongue is to be eaten as a special dish – this is not a cut you’re going to eat twice a week.Many of you may have eaten beef tongue before as it is a popular cut of offal to eat in many types of cuisines such as Mexican, Jewish, German, Philippino, Vietnamese, Spanish Russian and Persian cuisine. One of the most popular ways of eating beef tongue is in beef tongue stew. But when I saw a nice piece of veal tongue for only $2 in my grocery store, I knew I had to pick it up and cook it at home. But how to do it? And then I thought about all the ways I have eaten tongue in the past and remembered my absolute favorite way to eat it – grilled like I’ve had it at my favorite Korean (Korean BBQ) and Japanese (Yakiniku) restaurant. So with that in mind, we cut the skin off our tongue, sliced it as thinly as possible, grilled it on high heat for about 15 to 25 seconds on each side ate it two ways: basted with sesame oil/sea salt and topped with a squeeze of fresh lemon and topped with the delicious Korean scallion salad (Pa Muchim) with a side of Miso dipping sauce. It was fun to eat and absolutely delicious.
Just as a note, getting the skin off of tongue seems like a daunting task to some. Often, people will buy it already cooked or smoked so the skin is already removed. Many times it is cooked in water at a very, very low temperature (UNDER a boil) as to not over-cook it and supposedly the skin comes right off. We decided to not take the amount of time it should take to make traditional Japanese grilled tongue which should be soaked in water for hours, cooked in water slowly and then salted for 24 hours before it is finally grilled or braised. We took a sharp knife and hacked that skin off ourselves. It really wasn’t as difficult to do as we thought – plus we don’t always have to go for perfect-looking food.
I hope you all won’t be scared to give some tongue a try. Tongue on tongue action is a flavor sensation. Also, check our Nuria’s version of Veal Tongue in a Vinaigrette Sauce – she’s got an awesome picture of the tongue before it’s been cut! We forgot to take that picture!
GRILLED VEAL TONGUE WITH LEMON, PA MUCHIN AND MISO DIPPING SAUCE – serves 2 to 4 as a starter
- 1 Veal Tongue
- 3 tablespoons sesame oil
- 1 tablespoon sea salt
- 1 lemon cut in segments
- 1 batch of Pa Muchim (Korean Scallion Salad)
- an indoor stovetop grill or ourdoor grill
- a very sharp knife
What to do:
- Take the skin off your tongue and then slice into very, very thin slices – as thin as you can get them. Heat your grill up smoking hot.
- Make your Pa Muchim and allow to marinate.
- In a small bowl, combine the sesame oil and sea salt. When grill is hot, brush one side of the thinly sliced tongue with sesame oil/salt mixture and put that side down on the grill. Brush the other side with the mixture and after 15 to 30 seconds, flip over and grill on other side. Do this with half of your veal tongue slices.
- With the other slices, brush a bit of your miso sauce (see below) on each piece before if you’d like and grill for 15 to 30 seconds. Brush a bit of miso sauce on other side and grill again.
- Serve the first set of grilled tongue with a squeeze of lemon and the other topped with Pa Muchim. Dip both in miso sauce if you’d like. Enjoy!
MISO DIPPING SAUCE (Make another batch to brush on tongue before grilling if you’d like)
- 1 teaspoon of miso paste
- 2 teaspoons of sugar
- 4 teaspoons of soy sauce
- 1/2 teaspoon of sesame oil
- 1 small clove of garlic, minced
What to do:
- Add all ingredients together and stir all together.
- Marvel to yourself at how freaking easy that was.
Check out some other posts you may enjoy:
- VEAL KIDNEYS WITH MUSHROOMS AND COGNAC
- GREEK-INSPIRED GRILLED LAMB SHOULDER CHOP WITH THICK HERB YOGURT
- LIDIA’S LAMB CHOPS (Lamb Chops with A Mustard Anchovy Sauce)
- CACIO E PEPE: SPAGHETTI WITH PECORINO AND BLACK PEPPER ROMAN-STYLE
- The REAL Cocido of Spain
- Pork Roll and Scrapple – The Dirty Culinary Pride of South Jersey/Philly