Glazed Beef Tongue Recipe
Ingredients
| Tongue | 1 | |
| Onion | 1 Large, chopped | |
| Water | ||
| Buttermilk | 1 Cup (16 tbs) | |
| 1 tablespoon each | ||
| Dijon-style mustard and honey | ||
| Pepper | 1/8 Teaspoon | |
Directions
Place tongue and onion in a dutch oven; cover with water.
Cover pan and simmer for about 2 1/2 hours or until almost tender.
Let cool in broth.
Cover and refrigerate overnight, if desired.
In a small pan, combine buttermilk, mustard, honey, and pepper.
Heat just until honey is dissolved.
When meat is cool, remove skin and fat.
Bank about 20 low-glowing coals on each side of fire grill and place a metal drip pan in center.
Adjust cooking grill so that surface is 4 to 6 inches above drip pan; grease grill lightly.
Place tongue on grill directly over drip pan; cover barbecue and adjust dampers according to manufacturer's directions.
Cook, basting frequently with buttermilk baste, for about 1 hour or until meat is glazed and tender.
Cover pan and simmer for about 2 1/2 hours or until almost tender.
Let cool in broth.
Cover and refrigerate overnight, if desired.
In a small pan, combine buttermilk, mustard, honey, and pepper.
Heat just until honey is dissolved.
When meat is cool, remove skin and fat.
Bank about 20 low-glowing coals on each side of fire grill and place a metal drip pan in center.
Adjust cooking grill so that surface is 4 to 6 inches above drip pan; grease grill lightly.
Place tongue on grill directly over drip pan; cover barbecue and adjust dampers according to manufacturer's directions.
Cook, basting frequently with buttermilk baste, for about 1 hour or until meat is glazed and tender.
Chef
