“Ooh! Smells good! What’cha grilling?”
Yep, that squirm-worthy conversation happened with a neighbor recently.
Cooking before grilling.
Each time I cook beef tongue I use my pressure cooker. It takes an hour to an hour and a half, depending on the size of the tongue.
If you do not have a pressure cooker, you can prepare the tongue in a stock pot, fully submerging the tongue in water (or a mix of water and bone broth) with the aromatics outlined in the recipe and simmer about an hour per pound. You can also use a slow cooker, using the ingredients outlined below with enough water/broth to just cover the tongue, cooking on low for 8 hours.
Once the tongue is cooked, it’s a matter of letting it cool just long enough to handle removing the membrane (the “skin” on the tongue, taste buds and all), slicing, and grilling for extra flavor and, yes, those sexy grill marks.
- Place tongue, broth, garlic, onion, sage, and salt in the pressure cooker Place lid on, lock, and turn on heat to bring to high pressure. Keep the pressure steady at high (with my pressure cooker, I can lower the stove's heat to medium-low/low and still hold high pressure) and cook for about one hour (up to an hour and a half if it is a large tongue).
- Let pressure release naturally, then carefully remove tongue and let it cool slightly on a cutting board.
- Meanwhile, heat your grill to low heat and gather a platter for the tongue and tongs.
- Using a sharp knife, slice just through the tongue's membrane. You should be able to easily peel it back and remove it (if not, return to pressure cooker and let it cook a little longer).
- Slice tongue into ½-inch slices.
- Grill tongue slices about 2 minutes each side until slightly charred. Remove to a platter and serve with Basil Pesto and seasonal vegetables.
We enjoyed this dinner on top of big salad (my favorite organic “superfoods” blend) with an extra drizzle of EVOO and a sprinkle of Maldon flakes. Another “beastly” salad for the books!