Barbecued Ox Tongue Recipe
Like a good steak, you only flip the ox tongue once on the barbecue. The papaya in the marinade helps to softened the tongue, which, when cooked, is wonderfully tender. Jaew som, sometimes referred to as jaew bong, is a sweet and spicy Laotian dip sauce. Any offal doubters will be converted by this recipe.
* 1ox tongue, cleaned and halved lengthways( ask your butcher to do this)
* steamed rice or salad, to serve
* 1/2 tsptable salt
* 2 tbspwhite sugar
* 2 tspground white pepper
* 2 tspground black pepper
* 3 tspfish sauce
* 3 tsplight soy sauce
* 1 tbspoyster sauce
* 1 cupshredded green papaya
* 1garlic clove, minced
* 1/4 onion, diced
* 3garlic cloves
* 4red bird’s-eye chillies
* 1 tbspwhite sugar
* 2-3 limes, juiced
* 2 tbspfish sauce
* 1/4 bunchcoriander, including roots and stubbles, finely chopped
* 1red Asian shallot, thinly sliced
Oven temperatures are for conventional; if using fan-forced( convection ), reduce the temperature by 20 @C. | We use Australian tablespoons and beakers: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh( unless specified) and cups are softly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 -6 0 g, unless specified.
Marinating time overnight
To induce the marinade, place all ingredients in a large bowl and blend well. Add the ox tongue, toss to coat, then cover and refrigerate overnight.
To make the jaew som, use a mortar and pestle to pound the garlic, chilli and sugar to a fine paste. Add the remaining ingredients and adjust to taste for a balance of sweet, sour and salty.
Scrape marinade off tongue and cook on a charcoal grill for 3-5 minutes on each side. Slice tongue thinly and serve with jaew som and steamed rice or salad.