Grass Fed Beef Tongue
I made this in my instant pot and it was perfect. Thank you.
Well, I'd heard of tongue used in sandwiches in the finer (and no so fine) delis in my native NY. I never had it (or much organ meat) myself. After a friend told me how good tongue can be, I had to give it a try. I put it in the slow cooker with a generous amount of beef broth and let it go for about 8 hours on low. The skin didn't pop off as my friend said it would, but it did peel off easily once I took it out of the pot. It was tender as could be and very easy to shred! I found myself eating the whole thing in one sitting! Luckily I needed protein that day! I did find the cooked meat a tad bland and I added a bit of salt to it, but otherwise, I plan on having more in the very near future! Whoever thought something so tasty could come out of an animal's mouth!! Bravo!
Good quality and great flavor. I made a stew. I boiled for 30 minutes and removed the outer layer. Then sliced it made a stew with garlic and onions, cooked 40 minutes more; the result very tender and easy to eat. You can add tomato, potatoes and carrots to the stew. It was a success at home, everybody wanted more. Recommended!!
You have to remove the outer layer from the tongue. I cooked it in the oven and it came out good but a bit chewy. I heard it is better boiled so i will try that next time.
I am sometimes able to get beef tongue in my area but not to this quality, Frankie has done it again. Plus, the flavor is more grassy I would say. A+