Forget steak and sausages - try this simple Burmese recipe for barbecued ox tongue. A dipping sauce can be made from fresh lime juice, chopped garlic, grated ginger, soya bean sauce and chopped coriander.
- 1 kg ox tongue (frozen overnight)
- salt and ground black pepper, to taste
- 2 tbsp sesame oil
- 2 fresh lemons or limes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe 1 day ahead.
Remove all the top skin of a frozen ox tongue. Slice the tongue thinley and put lay slices on a plate. Sprinkle with pepper, salt and sesame oil.
Preheat the pan to moderately hot, add the meat and cook on each side. The meat should be sizzling. Adjust seasoning and squeeze over with lemon juice.