Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/3
Why This Recipe Is So Flavorful
This dish combines the rich, tender flavor of beef tongue with the sweet and tangy notes of pineapple and teriyaki sauce. The grill adds a smoky char that enhances every bite. It’s a unique and delicious way to enjoy a cut of meat that’s often overlooked.
Helpful Kitchen Tips
- Slice the beef tongue thinly before grilling to ensure even cooking.
- Marinate the meat for at least 2 hours to let the flavors fully develop.
- Use fresh pineapple for topping to add a juicy, natural sweetness that balances the savory teriyaki.
- Marinate the meat for at least 2 hours to let the flavors fully develop.
- Use fresh pineapple for topping to add a juicy, natural sweetness that balances the savory teriyaki.
Step 1
Place the beef tongue in a large pot and covering it with water. Bring the water to a boil over medium heat, then let it simmer for about two hours. After that, turn off the heat and let the tongue cool in the pot for an hour. Once it’s cool enough to handle, peel off the skin and discard it.
Step 2
Slice the tongue into half-inch thick pieces and brush both sides with teriyaki sauce. Heat up your grill to medium and give the grates a light oiling to prevent sticking. Place the pineapple and tongue slices on the grill and cook them for about six minutes, flipping halfway through so they get nicely charred and caramelized. Enjoy!
Serving Style Ideas
Serve this dish with steamed rice and a side of grilled vegetables like bell peppers and zucchini. A light cucumber salad or pickled ginger can add a refreshing contrast. Garnish with chopped green onions or sesame seeds for extra flavor and texture.
Food Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or in a pan to keep the meat tender and avoid drying it out. If freezing, wrap tightly and use within a month for best taste.
140
people cooked this recipe
