Miso-Glazed Grilled Beef Tongue
Traditional braised beef tongue elevated with a subtle miso glaze applied during grilling. The fermented soybean paste adds umami richness that complements the tongue's natural flavors while maintaining the classic preparation method.
Both cuisines value deep, developed flavors and the miso's fermented complexity mirrors the depth achieved through traditional East African spicing
Ingredients
2 lbs beef tongue
whole
3 tbsp white miso paste
Sub: red miso works but will be stronger
2 tbsp mirin
Sub: can substitute with rice wine and sugar
6 whole cardamom pods
crushed
2 inches fresh ginger
sliced
1 large yellow onion
quartered
1 tbsp sake
1 tbsp kosher salt
1 tbsp vegetable oil
Prepare Steps
- 1
Prepare tongue for braising(10m)
Clean beef tongue thoroughly. Place in large pot with onion, ginger, cardamom, and salt. Cover with water by 2 inches.
Tip: Save some braising liquid for the miso glaze
prep - 2
Make miso glaze(5m)
Whisk miso paste, mirin, sake, and 2 tbsp of warm braising liquid until smooth. Set aside.
Tip: Glaze should be brushable consistency, thin with more liquid if needed
sauce making - 3
Prep tongue for grilling(15m)
Cool tongue 10 minutes, peel completely, and slice into 1/2-inch pieces. Pat dry and brush lightly with oil.
Tip: Drying is important for good glaze adhesion
knife work
Cook Steps
- 1
Braise until tender(160m)
Bring to boil, reduce to simmer, cook covered 2.5-3 hours until fork-tender. Reserve 1/4 cup braising liquid.
Tip: Taste braising liquid - it should be aromatic from the spices
braising - 2
Grill with glaze(8m)
Grill over medium-high heat 2 minutes per side. Brush with miso glaze, grill 1 more minute per side until caramelized.
Tip: Apply glaze in final minutes to prevent burning
glazing
Serve Steps
- 1
Step 1(3m)
Rest 2 minutes, then serve immediately. Garnish with any remaining glaze drizzled alongside.
Tip: The glaze will continue to set as it cools slightly
plating