Thanks, I am going to try tonight; I decided after the first stage, I put in pan and have it there (with beef broth and some carrot plus red wine and maybe some flour) for half an hour or so... hope it will taste good.
I've been eating beef tongue for a while now. Soooo good, and so much cheaper than your conventional cuts of beef. I have usually slow cooked it in my crock pot, but I'm gonna try your method. Would more or less the same apply to say a pig tongue? Thanks for the great video!
We get a cow processed every year and always ask for the stuff nobody else wants because we believe in using all of the animal. Well I tried beef tongue the first year in the crock pot overnight and the results were not impressive. The next year the tongue just sat in the freezer and we got our 3rd cow processed in October, so now I had 2 tongues to "get rid of." I came here hoping to process this quickly in the Ninja Foodi that I just got for Christmas and I figured I would just feed it to the dogs if it was the same as the first one. I followed your recipe, except I substituted some of the water with some red wine I had left over. Can I just say I can see why this is your favorite cut of meat? I think it is mine as well now. Wow! The soft texture, the melt-in-your-mouth fattiness, the flavor! I'm a total convert. Thank you for the great (and FAST!) recipe!
Don't know how I lived without this for so long! I make dog food for 2 of our dogs th-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg (we have 5!) and it is so much quicker in this. Love having the inner pot stainless so I can use my immersion blender right in it without worrying about scratching. It makes potatoes great and fast! Still working on the vegetables, first time came out great, second time I did different ones and they were a little too mushy. Just need to adjust the time. I highly recommend this pot!!!
Tried it and tasted delicious with hoisin dipping sauce. Thank you! For me, beef tendon, tripe, and tongue are the best parts because of their texture.
Growing up, beef tongue was always a real treat at my house. My recipe is largely the same, but I omit the soy sauce and liquid smoke, and add in a couple of big carrots, some celery, and a few peppercorns.
A great video. Thanks for sharing. I'm going to cook a beef tongue tomorrow. Just to make sure I'll do it right, please clarify for me: You said, "Set 50 minutes on HIGH pressure. After 50 minutes, wait 4 minutes, then quick release." Did you mean 50 minutes AFTER it has built up enough pressure to cook, L0:00 starts to counting; or 50 minutes from the very beginning, AFTER the ON light comes on? Thank you very much.
I have two recipes that I use. One is with tomatoes, onions, and cilantro. The other is with the same Hungarian sauce that use for goulash. Both are great. I'm open to other suggestions
Awesome video. Just got a tongue today and was wondering how to cook it in my Instant Pot. Now, I know. My mouth is watering right now. And I've subscribed to your site too. Thank you!
I found your recipe almost a year ago, and the tongue turned out great. One time, the skin would not pull off, and last night the same thing happened; in addition, it wasn't cooked through. I put it back in the pressure cooker (it was a big, thick tongue) for several more minutes, but the skin was still stuck. Do you have any suggestions as to how to resolve this? Thanks.
#1 Simply cook it longer. #2 You can cut the tongue in half before cooking it if it's too big #3 make sure it's not frozen at all before putting in a pressure cooker #4 tongue from grassfed cows will be tougher than corn fed cows. Good luck!
@@FoodChainTV Ah, thank you for #4. That's probably the answer, as I live in Central America and the cows are grass fed. Sometimes the meat is from the US, but usually from local farms. Thanks.
Yep, so it would be tougher. So, just cook it longer. Try an 1 hour and see how it is, and then try 15 minute increments until desired consistency is reached.
After 50 minutes do you manually release the pressure, or do you let it naturally de-pressurize, which is about another 15 minutes? Or should you just set it for 35 minutes to account for the de-pressurizing time? Or does it not matter... it won't come out shredded either way?
Thank you for the instructions. If using a pickled tongue, does it still make good broth or would it be too salty? On another note, I wanted to visit your website and was promptly blocked. All I did was enter the url and press enter and that was it… had hoped to find your recipes for tongue Even following the link to your website from inside TH-cam gives me the same message that I have been blocked.
Do not cook pickled tongue. Depending on which country you are visiting from, you may get blocked. You can thank hackers for that, unfortunately. They ruin it for everyone else.
@@FoodChainTV I’m in the UK . Why do you say don’t cook pickled tongue? I remember having it as a child and it was delicious. Surely wouldn’t want to waste it? Butcher pickled it for me especially. I’ve never cooked it myself as a dish hence the research.
The flavor of pickled tongue would be way too strong. It would overpower the dish if you cook with it. If you're getting a tongue for cooking, just get a regular tongue. A pickled tongue is ready to eat as a pickled tongue, you don't have to cook it.
I now dry age lengua.. cook sous vide 170F for 24hrs. Bag seasonings.. Bay leaf, peppercorns, chopped dry onion, coarse salt, garlic powder AGED is the BOMB!!!!!!!!!
Ok going to try this recipe and add it to my chili tonight along with some, ground beef and gator tail. Best part I’m not telling the kids other than it’s beef and gator. Not a lie at all.
From a dim distant memory, I can recall my mothar cooking beef tongue, it was the tendarest, tastiest, best textured meat I'd evar had, and like a fool, I didn't learn her recipe. Am looking forward to trying this one. One question - I nevar see tongue on display in suparmarket meat departments, do you have to go to a real butcher shop to get it?
lamb tongue is even better. trust me. this tongue, warm, with fresh bread and bitter herbs, tomatoes, feta cheese... make a döner like sandwich. Thank me later.
Although I have never cooked lamb tongues in a pressure cooker, I know they are more tender than beef. Try 15 minutes at high pressure and see if that does it.
Yes, sometimes if the tongue is too big, you need to cut it in half, or even three pieces before putting in the pressure cooker. Otherwise, it can take a really long time.
good ideas, but i don't think 50mins is enough, at least not with my Breville pressure cooker at high. the skin didn't peel off as easily as before, and while i don't like tongue too soft and spongy, it was still quite firm. i'd say 65mins in my pressure cooker.
Thank you for your feedback. I have two comments: 1) You probably need a better pressure cooker. 2) I've noticed that organic grass-fed beef tongues need more time than conventional corn-fed beef tongues.
You should never pressure-cook frozen food. The tongue has to be completely thawed out before you cook it. Once it's thawed out, you cook it for 50 minutes.
Thanks, I am going to try tonight; I decided after the first stage, I put in pan and have it there (with beef broth and some carrot plus red wine and maybe some flour) for half an hour or so... hope it will taste good.
I've been eating beef tongue for a while now. Soooo good, and so much cheaper than your conventional cuts of beef. I have usually slow cooked it in my crock pot, but I'm gonna try your method. Would more or less the same apply to say a pig tongue? Thanks for the great video!
We get a cow processed every year and always ask for the stuff nobody else wants because we believe in using all of the animal. Well I tried beef tongue the first year in the crock pot overnight and the results were not impressive. The next year the tongue just sat in the freezer and we got our 3rd cow processed in October, so now I had 2 tongues to "get rid of." I came here hoping to process this quickly in the Ninja Foodi that I just got for Christmas and I figured I would just feed it to the dogs if it was the same as the first one. I followed your recipe, except I substituted some of the water with some red wine I had left over. Can I just say I can see why this is your favorite cut of meat? I think it is mine as well now. Wow! The soft texture, the melt-in-your-mouth fattiness, the flavor! I'm a total convert. Thank you for the great (and FAST!) recipe!
Another beef tongue convert. Woo hoo!!
Don't know how I lived without this for so long! I make dog food for 2 of our dogs th-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg (we have 5!) and it is so much quicker in this. Love having the inner pot stainless so I can use my immersion blender right in it without worrying about scratching. It makes potatoes great and fast! Still working on the vegetables, first time came out great, second time I did different ones and they were a little too mushy. Just need to adjust the time. I highly recommend this pot!!!
Tried it and tasted delicious with hoisin dipping sauce. Thank you! For me, beef tendon, tripe, and tongue are the best parts because of their texture.
100% agree!
Hi. You mentioned cutting the tongue in half before putting it in the pressure cooker , crosswise or lengthwise ? Thanks.
Beef heart is really good too, I grew up eating beef tongue and heat its the best tasting parts to me.
tongue, heart, gizzard, brain, liver, tripe, etc. is weird only to Americans .... they have no idea what gourmet food is ....
"this is my favorite cut from the cow" you won my trust in less than a minute into the video🤘
Wa! Lovely. The skin came out so easy. Thanks bro.
Growing up, beef tongue was always a real treat at my house. My recipe is largely the same, but I omit the soy sauce and liquid smoke, and add in a couple of big carrots, some celery, and a few peppercorns.
Yes, we also grew up with beef tongue being a special treat!
I liked your comment about tongue tasting better than steak. Can you eat tongue as often as steak?
A great video. Thanks for sharing.
I'm going to cook a beef tongue tomorrow. Just to make sure I'll do it right, please clarify for me: You said, "Set 50 minutes on HIGH pressure. After 50 minutes, wait 4 minutes, then quick release." Did you mean 50 minutes AFTER it has built up enough pressure to cook, L0:00 starts to counting; or 50 minutes from the very beginning, AFTER the ON light comes on? Thank you very much.
Once your pressure cooker has reached high pressure, then you start counting 50 minutes.
I have two recipes that I use. One is with tomatoes, onions, and cilantro. The other is with the same Hungarian sauce that use for goulash. Both are great. I'm open to other suggestions
Your video is my go to recipe/method for cooking beef tongue. Thanks so much!
Awesome video. Just got a tongue today and was wondering how to cook it in my Instant Pot. Now, I know. My mouth is watering right now. And I've subscribed to your site too. Thank you!
Thank you for subscribing!
I found your recipe almost a year ago, and the tongue turned out great. One time, the skin would not pull off, and last night the same thing happened; in addition, it wasn't cooked through. I put it back in the pressure cooker (it was a big, thick tongue) for several more minutes, but the skin was still stuck. Do you have any suggestions as to how to resolve this? Thanks.
#1 Simply cook it longer.
#2 You can cut the tongue in half before cooking it if it's too big
#3 make sure it's not frozen at all before putting in a pressure cooker
#4 tongue from grassfed cows will be tougher than corn fed cows.
Good luck!
@@FoodChainTV Ah, thank you for #4. That's probably the answer, as I live in Central America and the cows are grass fed. Sometimes the meat is from the US, but usually from local farms. Thanks.
Yep, so it would be tougher. So, just cook it longer. Try an 1 hour and see how it is, and then try 15 minute increments until desired consistency is reached.
If you saute it with onions and anything else you like in a pan after it’s amazing. Lamb tongue is tastier too. Thanks for this.
Lamb tounge never tried it thank you
Sounds good!! I would add some mushrooms in with the sautee and perhaps a splash of red wine in the end.
Wao that was easy cleaning. I would struggle to clean it. Thanks 👍
After 50 minutes do you manually release the pressure, or do you let it naturally de-pressurize, which is about another 15 minutes? Or should you just set it for 35 minutes to account for the de-pressurizing time? Or does it not matter... it won't come out shredded either way?
After 50 minutes, you can turn off the pressure cooker, wait 4 minutes and then do a quick pressure release.
FYI, Instant Pot and Cuisinart PCs have the same cooking time.
Thank you for the instructions. If using a pickled tongue, does it still make good broth or would it be too salty?
On another note, I wanted to visit your website and was promptly blocked. All I did was enter the url and press enter and that was it… had hoped to find your recipes for tongue
Even following the link to your website from inside TH-cam gives me the same message that I have been blocked.
Do not cook pickled tongue.
Depending on which country you are visiting from, you may get blocked. You can thank hackers for that, unfortunately. They ruin it for everyone else.
@@FoodChainTV I’m in the UK . Why do you say don’t cook pickled tongue? I remember having it as a child and it was delicious. Surely wouldn’t want to waste it? Butcher pickled it for me especially. I’ve never cooked it myself as a dish hence the research.
The flavor of pickled tongue would be way too strong. It would overpower the dish if you cook with it. If you're getting a tongue for cooking, just get a regular tongue. A pickled tongue is ready to eat as a pickled tongue, you don't have to cook it.
I now dry age lengua.. cook sous vide 170F for 24hrs. Bag seasonings.. Bay leaf, peppercorns, chopped dry onion, coarse salt, garlic powder
AGED is the BOMB!!!!!!!!!
I will be having it for the first time tonight!
50 or 15 minutes?
50, 15 minutes will never cook it through /leave soft
If you jsut want to peel it how many minutes?
Ok going to try this recipe and add it to my chili tonight along with some, ground beef and gator tail. Best part I’m not telling the kids other than it’s beef and gator. Not a lie at all.
That sounds good!
It's great for tacos, it's unctuous. We like it with a Malbec or any powerhouse red wine.
Hi chef I never used electric or regular pressure cooker.how ling tk cook and what setting sir?
How much time do you think would a 1,7kg beef tongue take? Thank you from Berlin
Cut it in half, and pressure cook it on high pressure for 50 minutes with natural pressure release.
Hey, I'd love to try this but the beef tongue doesn't taste "irony" like liver does, does it ?
No, absolutely nothing like liver. It tastes more like tender roast beef.
@@psychedelicmagikarp or corned beef
Nope. The best part of beef.
The best tasting organ meat
My mom used to cook beef tongue in the pressure cooker too.
How many minutes in a pressure cooker set on high per lengua pound? I have a 2.8lb beef tounge..
Cut your tongue in half before you put it in and do 50 minutes. If your tongue is from a grass-fed animal, you may need to cook it for 70 minutes.
From a dim distant memory, I can recall my mothar cooking beef tongue, it was the tendarest, tastiest, best textured meat I'd evar had, and like a fool, I didn't learn her recipe. Am looking forward to trying this one. One question - I nevar see tongue on display in suparmarket meat departments, do you have to go to a real butcher shop to get it?
The last one I got was at Walmart.
Is the tongue ready to eat after your pressure cooking method?
Yes, after you pressure cook the tongue for 50 minutes, it is ready to eat!
Hey, this was so easy to understand and follow. Thank you so much! I can't wait to try it out.
Glad you liked it. Thanks for watching!
I generally don't use the "root" part. There is too much gristle.
It’s so soft and tasty tho
Then you should try lamb tongue! It's super duper delicious!
Yes, lamb tongue is delicious, but hard to find.
Does it smell?
So it's just like that? No pickling or soaking or anything?
michiel Thai it doesn’t need all that.
any alternative for the japanese soy sauce and liquid smoke ?
i wanna try to cook this for dinner .
Leonardo Papa you don’t need anything for the alternatives. Beef tongue tastes good on its own. Maybe just extra salt and a tiny bit of sugar.
Oxtails are my favorite
ZDid you cook it the pressure cooker for 15 or 50 minutes?
50 minutes.
Veal Tongue is the best!
lamb tongue is even better. trust me.
this tongue, warm, with fresh bread and bitter herbs, tomatoes, feta cheese...
make a döner like sandwich.
Thank me later.
+Alki Malk That sounds delicious!
I agree with other comment, sounds awesome - thanks for suggestion !
Do you use this video’s recipe for the lamb tongue? Same steps, ingredients, peel skin aftar cooking?
@Low Carb Sandra He said 50 minutes.
Yea lamb is tastier. Also after I cook them I sauté it with onions and peppers or whatever you like in a pan.
What's the cooking time for lamb tongue? Lamb tongue tastes much better.
Although I have never cooked lamb tongues in a pressure cooker, I know they are more tender than beef. Try 15 minutes at high pressure and see if that does it.
Turn off the music and the video is awesome!
I have a crockpot pressure cooker, you need more time than 50 minutes for a 3.8 lb tongue. More like 70 minutes if anything
Yes, sometimes if the tongue is too big, you need to cut it in half, or even three pieces before putting in the pressure cooker. Otherwise, it can take a really long time.
Fiteen minutes? Fifty minutes? I couldn't understand you. I like your show!
50 Minutes.
good ideas, but i don't think 50mins is enough, at least not with my Breville pressure cooker at high. the skin didn't peel off as easily as before, and while i don't like tongue too soft and spongy, it was still quite firm. i'd say 65mins in my pressure cooker.
Thank you for your feedback. I have two comments: 1) You probably need a better pressure cooker. 2) I've noticed that organic grass-fed beef tongues need more time than conventional corn-fed beef tongues.
Dip that with some mustard and BAM! Your set
Did you say cook 15 minutes or 50 minutes?
50
I have one tongue and it's frozen. How many minutes on high?
You should never pressure-cook frozen food. The tongue has to be completely thawed out before you cook it. Once it's thawed out, you cook it for 50 minutes.
how many mins in the pressure cooker
For this pressure cooker, it was 50 minutes on high pressure.
thank you i have a beef tongue never tried it before
Did you say pressure cook for 15 min or 50 min?
50 minutes on high pressure.
I heard beef tongue is good but I've never had it and of course like many people I'm scared cause it seems gross. Im tempted after this video
Did you try it? Its amazing!!
Word!!!
Make a white sauce with peas and carrots, done
so freakin delicious 😋
Tongue tacos!
Soft tacos!! Hook up a recipe
Coming soon! Thank you for the suggestion.
dude you didn't sample it when you cut it up cow could you wait? 😂
Oh, did you say 50 minutes? I cooked for 15 minutes and the result was too chewy.
Yes, you cook it for 50 minutes.
50 minutes is amazing; I have seen other non-pressure cooker recipes that take 6 hours.
well that's the difference between a pot and a pressure cooker .... 😂