Garlic Rosemary Brined Tongue (Grilled) Recipe

Garlic Rosemary Brined Tongue (Grilled) 

This is the ultimate meal to put your cooking skills and palate to the test. Complex and savory- you will not be disappointed.

  • Difficulty (0 = Caveman, 5 = Thomas Keller): 5
  • Serving size: 3-4
  • Prep/cook time: 24+ hours
  • Meat temp: Well-done


  • 1 beef tongue
  • 3 sprigs of rosemary 
  • 1 head garlic, diced 
  • 1 tbsp sugar 
  • 1 tbsp rice vinegar
  • 2 tbsp salt 
  • 6 cups beef broth


  1. With a knife, stab the tongue in many different places all over. Like a TV dinner.
  2. In a large bag, put the tongue, rosemary, garlic, sugar, vinegar, and 3 cups of beef broth and salt, let sit in brine refrigerated overnight. 
  3. Bring the 3 cups of broth to a light simmer, add beef broth from the brine and garlic and beef tongue and cook on low heat for 1 hour or until tender.
  4. Remove from heat and let cool for 20 minutes.
  5. With a knife, make a small incision at the end of the tongue and remove the skin. 
  6. On a hot charcoal grill, cook the tongue about 6-8 minutes per side.
  7. Remove from grill, slice and serve with mashed potatoes and asparagus.

Need more help? 

Have questions on the recipe or how to prepare your Designer Beef? Shoot an email to our Chef:


Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!
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