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
- Place the tongue (with the skin still intact) into a pressure cooker.
- Add the chopped onion, garlic, bay leaves, a good grind of pepper and about 2 tsp of salt.
- Pour in enough water to cover the tongue.
- 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.
- Remove the tongue from the water and allow it to cool.
- Once cooled, peel off the skin. It should come off easily if properly cooked.
- Cut into 4 mm thick slices and serve with mustard and/or mushroom sauce, mashed potato and sauerkraut.
The liquid left over in the pot makes a great stock so keep it for next time you need some.