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 printed from https://casaveneracion.com/grilled-ox-tongue-with-sesame-seeds/ for personal use only. Not for republication nor distribution.