North Dakota-style Grilled Beef Tongue

Ingredients

This adaptation of the Serbian dish, Samaštrani jezik, incorporates the flavors and ingredients commonly found in North Dakota cuisine. The original dish is typically prepared by boiling the beef tongue, while this recipe focuses on grilling to add a smoky flavor. The marinade also includes North Dakota-inspired spices, giving the dish a distinct regional taste. We alse have the original recipe for Samaštrani jezik, so you can check it out.

• 2 beef tongues (about 2 pounds / 900g each) 2 beef tongues (about 2 pounds / 900g each)
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 2 tablespoons (30ml) apple cider vinegar 2 tablespoons (30ml) apple cider vinegar
• 2 tablespoons (30ml) Worcestershire sauce 2 tablespoons (30ml) Worcestershire sauce
• 2 tablespoons (30ml) brown sugar 2 tablespoons (30ml) brown sugar
• 1 tablespoon (15ml) Dijon mustard 1 tablespoon (15ml) Dijon mustard
• 1 tablespoon (15ml) paprika 1 tablespoon (15ml) paprika
• 1 teaspoon (5ml) garlic powder 1 teaspoon (5ml) garlic powder
• 1 teaspoon (5ml) onion powder 1 teaspoon (5ml) onion powder
• 1 teaspoon (5ml) dried thyme 1 teaspoon (5ml) dried thyme
• 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 5g (Sugars: 3g)
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, whisk together the vegetable oil, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper.
3. 3.
   Place the beef tongues in a large resealable bag and pour the marinade over them. Seal the bag and massage the marinade into the tongues, ensuring they are well coated. Let them marinate in the refrigerator for at least 4 hours or overnight.
4. 4.
   Remove the beef tongues from the marinade and discard the excess marinade.
5. 5.
   Grill the tongues over medium-high heat for about 10-15 minutes per side, or until they reach an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
6. 6.
   Remove the tongues from the grill and let them rest for 10 minutes before slicing.
7. 7.
   Slice the tongues thinly against the grain and serve hot.

Treat your ingredients with care...

• Beef Tongue — Make sure to remove the outer skin of the tongue before marinating and grilling. This can be done by blanching the tongue in boiling water for a few minutes and then peeling off the skin.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• Serve the grilled beef tongue with a side of horseradish sauce for an extra zing.
• Leftover grilled beef tongue can be refrigerated and enjoyed cold in sandwiches or salads.
• If you prefer a milder flavor, reduce the amount of paprika and garlic powder in the marinade.
• Experiment with different wood chips when grilling to add a smoky flavor variation.

Serving advice

Serve the North Dakota-style Grilled Beef Tongue as a main course alongside roasted potatoes and a fresh green salad. Garnish with chopped parsley for a pop of color.

Presentation advice

Arrange the thinly sliced grilled beef tongue on a platter, drizzle with a bit of the marinade, and sprinkle with fresh herbs for an elegant presentation. Serve with grilled vegetables for a complete meal.