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You are here: Home / Mighty Meaty / Grilled ox tongue with sesame seeds

Grilled ox tongue with sesame seeds

05/22/2010 //  by Connie Veneracion

Grilled ox tongue with sesame seeds | casaveneracion.com

Most people cook ox tongue by stewing it. In my family, the most well-loved stewed ox tongue dish is the one with a creamy mushroom sauce. But about five years ago, we discovered that grilled ox tongue is absolutely delicious too.

The trick is to pre-cook the whole ox tongue in salted water. Then, it is cooled and chilled to firm up the meat to make handling easier. See, unless the meat is chilled prior to cutting and threading on bamboo skewers, the very tender meat will fall apart. Once cut and threaded, it takes only about 10 minutes for the ox tongue cubes to acquire that charred texture on the hot grill.

While the meat on one end of the ox tongue contains substantial amounts of fat, the rest has very little fat. To keep the non-fatty portions moist while grilling, and to help along the formation of a good crust on the surface, an oily basting sauce is brushed on the meat while grilling.

So, while it takes several hours to prepare grilled ox tongue, there is actually very little work involved.

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Grilled ox tongue with sesame seeds

Grilled ox tongue with sesame seeds

The prep and cook time excludes cooling and chilling.
Print Pin
Prep Time: 10 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 40 minutes
Servings: 4 to 5
Author: Connie Veneracion

Ingredients

  • 1 whole ox / beef tongue about 1.2 kilogram, trimmed
  • 1 whole whole onion
  • 1 whole whole garlic
  • 1 tablespoon of peppercorns
  • salt

For the basting sauce

  • 2 thumb-sized pieces ginger peeled and finely sliced
  • 6 cloves garlic peeled and crushed
  • 2 shallots peeled and roughly chopped
  • 2 tablespoons sesame seeds
  • 1/3 cup melted butter
  • 3 tablespoons honey
  • juice of one lemon
  • 1 tablespoon salt

Instructions

  • Put the ox tongue in a pot. Pour enough water to cover. Add the garlic, onion, about two tablespoonfuls of salt and the peppercorns. Bring to the boil, lower the heat, cover and simmer for three to four hours or until very, very tender. Lift from the broth, transfer to a plate and cool. When cool, chill in the fridge for a couple of hours.
  • While the ox tongue is chilling, soak about 15 bamboo skewers in water. Then, prepare the basting sauce. Put all the ingredients, except the sesame seeds, in a blender and process until the mixture is a smooth paste. Stir in the sesame seeds.
  • When the ox tongue is well chilled and firm, peel off the skin. Cut the meat into one-inch cubes. Thread in the soaked bamboo skewers, about five pieces per stick. Brush the ox tongue cubes with the sauce before grilling over very hot coals. Brush several times more during grilling.
  • As a final note, remember that the ox tongue is fully cooked even before grilling so don’t allow them to stay on the grill for too long. Grilling, in this case, is only for the texture and the smoky flavor.
  • As soon as the ox tongue cubes are nicely charred, given them a final brush of the sauce and serve at once.
Grilled ox tongue with sesame seeds
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Reader Interactions

Comments

  1. Hershey

    05/22/2010 at 4:18 pm

    This is the first time I heard about grilling ox tongue :) Pretty Interesting :)

    • Connie

      05/22/2010 at 5:03 pm

      Surprisingly, great texture. :)

  2. Ging

    05/22/2010 at 8:46 pm

    I always have a hard time cleaning ox tongue. I always end up cutting off the tough covering than peeling it off. What’s the secret?

    • Connie

      05/23/2010 at 9:59 am

      The skin comes off easily if the meat has been sufficiently cooked. If the skin is still difficult to peel off, the tongue needs to be cooked longer.

      • ging

        05/25/2010 at 10:13 am

        oh ok. i thought boiling it for 2 hours was already fine. needs more time pa pala. thanks very mucho!

  3. Richard

    05/24/2010 at 8:37 am

    Hi, connie… where do you get your ox tongue?? Thanks

    • Connie

      05/24/2010 at 1:00 pm

      This one, from S&R. But most times, from Shopwise.

  4. Nikita

    05/24/2010 at 11:34 am

    First time I’ve heard of lengua bbq; patikim! :-D

  5. roland

    06/16/2010 at 1:03 am

    love this! I may give it a try for our fourth of july bbq – surprise a couple of guests

  6. m.keniston

    07/21/2010 at 8:00 am

    yummmmmy!

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