Glazed Beef Tongue
|Beef tongue||4 Pound (1 Whole, Fresh)|
|Onion||1 Large, chopped|
|Water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Buttermilk||1 Cup (16 tbs)|
|Dijon style mustard||1 Tablespoon|
Place tongue and onion in a dutch oven; cover with water.
Cover pan and simmer for about 2 1/2 hours or until almost tender.
Let cool in broth.
Cover and refrigerate overnight, if desired.
In a small pan, combine buttermilk, mustard, honey, and pepper.
Heat just until honey is dissolved.
When meat is cool, remove skin and fat.
Bank about 20 low-glowing coals on each side of fire grill and place a metal drip pan in center.
Adjust cooking grill so that surface is 4 to 6 inches above drip pan; grease grill lightly.
Place tongue on grill directly over drip pan; cover barbecue and adjust dampers according to manufacturer's directions.
Cook, basting frequently with buttermilk baste, for about 1 hour or until meat is glazed and tender.