1.5 – 2 kilos beef tongue
10g stalks of parsley
1-2 complete carrots
1-2 stems of radish
Japanese soy sauce, shoyu
250 grammes of butter, unsalted
20 gms of salt
150 grammes of chopped garlic
10 grammes of chopped parsley
Boil the beef tongue in a pressure cooker for 45 minutes while adding carrots, parsley, and radish stems.
Peel the skin from the beef tongue after it has been boiled while it is still warm. As it is challenging to peel the beef tongue beautifully once it has cooled, make sure to do this while the beef tongue is still warm.
Allow the skin to cool after peeling. Before cutting it into the desired size, you can store it in the refrigerator for the night.
Season the beef tongue on the grill with a little salt and black pepper. When it's prepared, spread soy sauce (shoyu) over top of it.
Apply the garlic butter after that, and bake it for 5 to 6 minutes (depending on the oven's power) or until the garlic butter begins to turn a light brown colour.
It is now ready to serve.
Butter, salt, minced garlic, and parsley are all combined.
Put it in the refrigerator until you're ready to use it.