Savory Beef Tongue Skewers with Sweet Soy Glaze

Tusk Lidah Sapi: A Flavorful Beef Tongue Delight

This delectable Indonesian recipe, Tusk Lidah Sapi, offers a savory and satisfying experience with beef tongue as its star ingredient. Infused with aromatic spices and caramelized to perfection, this dish is both practical and indulgent. Here’s a step-by-step guide to crafting this flavorful dish in your own kitchen.

Ingredients:

• 1 Beef Tongue
• Beef Stock Cubes (such as Knorr or Maggi)
• Plenty of Water (for boiling)
• Salt (to taste)
• 2 Medium Carrots, diced into large cubes
• 5 Cloves Garlic, sliced thickly
• 3 Bay Leaves
• 5 cm Ginger, peeled and smashed
• Cooking Oil (for sautéing)
• For Basting:
  • Coriander Powder (to taste)
  • Sweet Soy Sauce (such as Bango)
  • Butter or Margarine (as needed)

Steps:

1. Prepare the Beef Tongue:

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   • Thoroughly wash the beef tongue under cold running water. This process ensures cleanliness and helps to remove any undesired odor.

2. Sauté the Aromatics:

   • Heat oil in a large, high-sided pot. Add the garlic, carrots, ginger, and bay leaves. Sauté until the mixture is fragrant and the vegetables begin to soften.

3. Boil the Beef Tongue:

   • Pour enough water into the pot to fully cover the beef tongue. Add beef stock cubes and salt. Stir well to ensure that the stock cubes dissolve completely and adjust the salt to taste. The broth should have a slightly salty flavor as it will season the beef tongue during cooking.
   • Cover the pot and bring the water to a boil. Reduce the heat and simmer until the beef tongue becomes tender. This usually takes several hours, so be patient and check occasionally.

4. Remove and Peel:

   • Once the beef tongue is tender, remove it from the pot and let it cool slightly. Once cool enough to handle, peel off the outer skin of the tongue. Slice the beef tongue according to your preference. If you plan to skewer it like satay, cut it into thicker slices.

5. Grill the Beef Tongue:

   • In a flat skillet, melt a small amount of butter or margarine over medium heat. Place the beef tongue slices in the skillet and cook, turning occasionally, until both sides are golden brown.
   • Sprinkle coriander powder on both sides of the beef tongue slices and drizzle with sweet soy sauce. Use a spoon to spread the soy sauce evenly over the surface.

6. Caramelize and Season:

   • Adjust the heat as necessary to ensure even cooking. The beef tongue should develop a caramelized, slightly crispy exterior. Don’t worry if it appears a bit charred; this is due to the caramelization of the soy sauce.
   • Taste and, if needed, adjust the seasoning with a pinch of fine salt or additional seasoning.

7. Serve:

   • Once the beef tongue slices are well-browned and caramelized, remove them from the skillet. If you like, cut the beef tongue into smaller pieces and skewer them for a satay-like presentation.

8. Prepare the Dipping Sauce:

   • For a complementary dip, mix sweet soy sauce with sliced shallots and raw chili peppers. This tangy and spicy sauce pairs perfectly with the savory beef tongue.

Serving Suggestion:

Serve the beef tongue slices hot, either on skewers or as individual pieces. Accompany with the prepared dipping sauce and enjoy this rich and flavorful dish that’s sure to impress.

Tusk Lidah Sapi is a versatile and hearty dish that brings together tender beef tongue with aromatic spices and a touch of sweetness. Perfect for gatherings or a comforting meal, this recipe combines simplicity with rich flavors for a satisfying culinary experience.