How Long To Cook Beef Tongue In A Pressure Cooker For Tender, Flavorful Results

Cooking beef tongue in a pressure cooker is a great way to achieve delicious fall-apart tender meat in a fraction of the normal cooking time. But exactly how long does it take to cook beef tongue in a pressure cooker? Here’s a detailed guide on timing and technique to ensure perfect results every time.

Beef tongue is an underrated yet delicious cut of meat from the head of a cow It contains a high ratio of fat to muscle which keeps the meat moist and flavorful when cooked. The tongue itself is a muscle so it requires slow cooking by braising or pressure cooking to break down the tough fibers When properly cooked, sliced beef tongue has a tender texture similar to pot roast. The flavor is richer than typical cuts of beef.

Don’t be intimidated by the unique shape and texture of a whole beef tongue. With the right cooking time in a pressure cooker, you’ll have tender slices of meat that make amazing tacos, sandwiches, and more. Beef tongue also makes a unique presentation when served whole.

Benefits of Cooking Beef Tongue in a Pressure Cooker

Cooking beef tongue in a pressure cooker offers several advantages over traditional braising:

• Quicker cooking time – Beef tongue can take 3-4 hours to become tender when braised on the stove or in the oven. The intense heat and pressure in an electric pressure cooker cuts the cooking time down to 1-2 hours.

• Infuses flavor – The sealed environment concentrates flavors as the beef tongue cooks in broth or sauce. The end result is very moist and tender meat saturated with tastes.

• Retains nutrients – Pressure cooking cooks food faster while retaining more vitamins and minerals compared to other moist-heat methods. You get a nutritious meal in less time.

• Easy hands-off cooking – Once secured in the pot, the electric pressure cooker does all the work. You don’t have to watch over a braise on the stovetop or in the oven.

• Versatile for recipes – From Mexican-style lengua tacos to Italian inspired beef tongue stew, the pressure cooker lets you infuse global flavors into fork-tender beef tongue.

How Long to Cook Beef Tongue in a Pressure Cooker

Cooking times can vary based on the size, thickness, and shape of the beef tongue itself. Follow these general pressure cooking time guidelines:

• Small tongue (1-2 lbs) – Cook for 20-30 minutes under high pressure.

• Medium tongue (2-3 lbs) – Cook for 35-45 minutes under high pressure.

• Large tongue (4-5 lbs) – Cook for 50-70 minutes under high pressure.

• After cooking, allow the pressure to fully release naturally – this can take 10-20 minutes.

• For very large tongues over 5 pounds, it may be necessary to cook for 25 minutes under pressure, allow 10 minutes natural pressure release, then continue to cook for another 20-30 minutes under pressure.

These times are for fully thawed beef tongue submerged in liquid. Increase cook times by 50% if starting with a frozen tongue.

Always check for doneness after cooking. The meat should feel very tender when pierced with a fork. If still tough, lock lid and bring back up to pressure for 5-10 more minutes.

Step-By-Step Instructions for Cooking Beef Tongue

Follow this simple process for tender pressure cooked beef tongue every time:

1. Prep the tongue

• Rinse under cold water and pat dry.

• Trim off any excess fat or glands.

• Make shallow slits on both sides of the tongue using a sharp knife – this helps the tongue absorb flavors.

2. Add aromatics and seasonings

• Place prepared tongue in the pressure cooker pot along with onions, carrots, celery, garlic, bay leaves, salt, and pepper.

• Pour in enough broth, wine, or water to just cover the tongue.

3. Pressure cook

• Lock the lid in place and select high pressure.

• Set cook time based on size of tongue.

• Allow pressure to release naturally after cook time is complete.

4. Remove and cool tongue

• Use tongs to transfer cooked tongue to a rimmed baking sheet.

• Let rest 10 minutes then refrigerate until fully chilled.

5. Peel outer skin and slice

• Once chilled, use a paring knife to peel off the thin outer skin. It should come off easily.

• Slice the peeled tongue across the grain into 1/4 to 1/2 inch pieces.

• Serve the tender beef tongue warm or chilled.

Flavorful Sauces and Seasonings for Pressure Cooked Tongue

Plain pressure cooked beef tongue has a mild beefy flavor. Enhance taste by cooking the tongue in sauce, broth, or seasoned liquid.

• Mexican – Cook in a sauce of tomato, chipotle peppers, onions, garlic, and beef broth. Shred for tacos.

• Italian – Use a combination of red wine, carrots, onion, celery, basil, and oregano for a tasty stew.

• Asian – Try coconut milk, ginger, garlic, fish sauce, lemongrass, and red curry paste for a Thai-inspired pressure cooked tongue.

• Cajun – Infuse Louisiana flair with chicken stock, Cajun seasoning, bell peppers, onion, tomato, and a dash of hot sauce.

Don’t be afraid to add big bold flavors like smoked paprika, harissa, dried mushrooms, miso paste, or salsa verde. The pressure cooker helps permeate the tongue with any aromatics and spices added to the pot.

Serving and Storing Cooked Beef Tongue

The tender meat of pressure cooked beef tongue is very versatile. Here are some serving ideas:

• Slice and use for tacos, sandwiches, burgers, or pasta sauce.
• Cube or shred into stews, soups, or chili.
• Serve warm slices with mashed potatoes and gravy.
• Chill and use for appetizers, charcuterie boards, or salads.
• Fry up crispy tongue for breakfast hash or tacos.

Leftover cooked beef tongue will keep refrigerated for 4-5 days. Reheat gently in gravy, broth, or au jus until warmed through. Freeze cooked tongue for 2-3 months – thaw overnight in the fridge before using.

Satisfying and Nutritious Beef Tongue

With the right pressure cooker timing, beef tongue transforms into a delicious and nutritious meal. It’s economical, naturally tender, and full of beefy flavor. Challenge yourself in the kitchen and try this unique yet tasty cut of meat. Follow the guidelines above for tender, fall-apart pressure cooked beef tongue every time.