Grilled Beef Tongue + Marrow Toast Recipe
pickled beet relish, parsley + coriander cream
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Ingredients
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For the Grilled Beef Tongue
For the Marrow Toast
For the Pickled Beet Relish
For the Parsley + Coriander Cream
Method
For the Grilled Beef Tongue
- 1
Prepare the Beef Tongue
In a large pot, combine water, beef tongue, salt, black peppercorns, garlic cloves, and bay leaves. Bring to a boil over high heat.
- 2
Simmer
Reduce heat to low, cover, and let simmer for about 2-3 hours until the tongue is tender.
- 3
For the Marrow Toast
- 4
Prepare the Marrow
Preheat the oven to 400°F (200°C). Place the marrow bones cut side up on a baking sheet, sprinkle with salt, and roast for about 15-20 minutes until the marrow is soft and bubbling.
- 5
Prepare the Baguette
While the marrow is roasting, slice the baguette into 1-inch thick slices and toast in the oven for about 5-7 minutes until golden.
For the Pickled Beet Relish
- 6
Cook the Beets
Boil the beets in water for about 30-40 minutes until tender. Let cool, peel, and chop.
- 7
- 8
Combine and Chill
Add the chopped beets and finely diced onion to the pickling solution, stir well, and refrigerate for at least 1 hour before serving.
For the Parsley + Coriander Cream
- 9
Blend the Ingredients
In a blender or food processor, combine sour cream, parsley, coriander, lemon juice, and minced garlic. Blend until smooth and creamy.
- 10
Chill
Transfer to a bowl and refrigerate until ready to serve.
