GRILLED WAGYU TONGUE WITH CHIMICHURRI
FOR THE TONGUE
- 1 Wagyu tongue
- 2 teaspoon salt
- 1 onion, quartered
- 2 cloves
- 1 head garlic, halved
- 1 carrot, sliced
- 1 stick of celery, sliced
- 3/4 t peppercorns
- 3/4 t allspice berries
- 1 bay leaf
- small bunch of parsley
- Poach the tongue with aromatics by placing it in a pot, cover with water, bring to a boil, and reduce to a simmer. Skim any foam off the top as necessary. Add remaining ingredients to simmering water: onion with two cloves stuck into two of the quarters, garlic, carrot, celery, peppercorns, allspice, bay leaf and parsley. Cover pot and leave at a hearty simmer for at least two hours, but optionally many more. Try to keep the tongue fully submerged, though if any of it is peeking out, make sure to turn during cooking. Poke the tongue with a skewer or tines of a sharp carving fork, it should give easily.
Remove the tongue from the pot and let rest on a plate or cutting board to cool. Once cool enough to handle (but still warm!), peel off the outer skin. If there are any troublesome areas, use a paring knife to remove the skin. It won’t look as pretty but serves well. If you are not using the tongue right away, strain out the vegetables and return the tongue to broth, and place in the fridge when cool.
- The tongue will keep this way for another day or two. Either way, reserve the broth and save for soup
- Meanwhile, prepare the Chimichurri sauce by chopping and combining all ingredients, stirring well and seasoning to taste.
- Cut tongue into 1/2-1 inch slices. Grill slices to crisp outer edges over a hot bbq Serve with Chimichurri