Organic beef tongue

Beef tongue is really easy to prepare so this isn’t really a recipe as such. If you haven’t cooked tongue before, you’ll know how to after this!

1 to 2 kg of organic, grass-fed beef tongue
A whole onion, chopped into quarters
5 cloves of garlic
a bay leaf or two
black pepper


  1. Place the tongue (with the skin still intact) into a pressure cooker.
  2. Add the chopped onion, garlic, bay leaves, a good grind of pepper and about 2 tsp of salt.
  3. Pour in enough water to cover the tongue.
  4. Boil in the cooker for 45 to 60 mins until tender but still firm. In a standard pot on the stove this takes around 2 to 3 hours.
  5. Remove the tongue from the water and allow it to cool.
  6. Once cooled, peel off the skin. It should come off easily if properly cooked.
  7. Cut into 4 mm thick slices and serve with mustard and/or mushroom sauce, mashed potato and sauerkraut.

Bonus tip
The liquid left over in the pot makes a great stock so keep it for next time you need some.


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