Grilled Beef Tongue with Chimichurri (Tongue)
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Resource ID
12575
Access
Open
Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #3 recipe development. It features Beef Tongue.
R00289
Beef tongue is easily tenderized by slowly poaching for a couple of hours. Once poached and skin is removed, it can be sliced thinly for a quick sear on the grill before serving with a bright sauce like the chimichurri, an Argentinian classic!