Perzische geitentongetjes – Only for daredevils!
Only for daredevils! So for the faint hearted you might want to scroll on to the next recipe! While typing this recipe my garden turns into a desert by the extremely hot temperature over here in Belgium. Perfect atmosphere for a perzian style meal. No meat will go wasted so we’ll take those goat tongues and smoke them on the Traeger with Hickory. Finish them with a delicious dressing and serve with a delicious persian style salad with fresh herbs. Go on and get that recipe! If you dare…
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- 2 Goat Tongues
- 3 Tbsp Sunflower oil
- 5 leaves Kaffir lime
- 1 tsp tl dried onion
- 1 tsp cumin powder
- 1 tsp crushed black pepper
- 1 tsp salt
- 1 tsp turmeric powder
- 2 tsp lime juice
- 200 ml Beef broth
- 1 Tbsp honey
- 1 Tbsp Mustard
- 4 Tbsp oil
- 2 Tbsp Lime juice
- 1 pinch salt
- 1/2 handful mint leaves freshly chopped
- 1/2 handful lemon verbena leaves freshly chopped
Take a saucepan and add the marinade ingredients. Start with the oil and add the spices. Let cook for a minute or two to release the fragrants. Quench with beef broth.
Place the goat tongues in a vacuum bag or deep dish and pour over the marinade. Put the vacuum bag in the fridge overnight.
Remove the marinade and pat dry the goat tongues (they might look green because of the turmeric on the skin of the tongue, don't worry nothing's wrong). Start your BBQ for an indirect session at low temperature (75-110°C)
Put the goat tongues on the BBQ and smoke them with hickory pellets or woodchunks in between the coals and smoke the goat tongues at low temperature for 3 hrs.
Raise the temperature to 130°C – 150°C and let the tongues cook for another two hours (estimated time). Depending on the tongues you got this can go faster or take longer. You know they're done when the though skin is easy to peel of.
Get the goat tongues from the BBQ and remove the skin while hot.
Slice the meat in with a sharp knife.
Mix all ingredients for the dressing and pour over the goat tongues. Serve cold or lukewarm. I've let them cool down to serve with a salad for lunch.