Beef Tongue Recipe
I realise that beef tongue is not everyone's first choice of cut. However, it is one of the few cuts of beef that ABSOLUTELY deserves your attention. Apart from the fact that tongue is full of collagen and incredibly nutritious, it's also beyond delicious with a sweet, mild beefy flavour that rivals any stew you've tried before.
Equipment
- Instant Pot Pressure Cooker
Ingredients
- 1 Beef Tongue
- Aromatics for making broth, such as onion, carrots, celery, garlic, scallions, bay leaf, etc
- Salt and Pepper to taste
- Filtered Water to fill the pot
- 1-2 tbsp Butter or Oil
- 2-3 Zucchinis medium, chopped
- 3 Tomatoes medium, chopped
- 2 Onions medium, chopped
Instructions
- Place tongue, aromatics and salt and pepper into a pot or pressure cooker. Fill will water and cook on high pressure for ~1 hour (if using a regular pot, cook for 2 hours).
- Once the tongue has finished pressure cooking, remove from the pressure cooker and allow it to rest for a moment to cool. Then use a sharp knife to help peel off the tough white outer skin. You’ll know if it has boiled enough when the skin comes off easily. Cut into chunks and set aside.
- Strain beef stock through a mesh sieve and set aside
- Heat butter in a deep skillet. Saute onions until soft, de-glazing with stock as needed.
- Once onions are tender, add in zucchinis and tomatoes and continue stewing until 80% cooked. Season with salt (and any other spices you’d like) to taste.
- Add in cubed beef tongue. Cook covered, adding broth as needed, until vegetables are completely soft and beef tongue is exceptionally tender. If there is too much liquid left at this point, simmer without a lid for a few minutes to evaporate some liquid.
- Serve over rice or quinoa and enjoy!