Some tongues include the glands, bones, and fat at the root of the tongue. This area is edible when cooked, but not everyone likes the soft, fatty texture. [2] X Research source You may cut it off at home (before or after cooking), or look for a pre-trimmed “Swiss cut” tongue. [3] X Research source Brined tongue packs extra flavor and can be prepared the same way as fresh tongue.
Many recipes recommend soaking the tongue in cold water for an hour or two, changing the water whenever it becomes murky. Store-bought tongue is usually clean enough to skip this step, but it can freshen up the tongue’s flavor. [4] X Research source
Use a pressure cooker or slow cooker to speed up the process. If you want to create a thicker sauce to serve with the tongue, add four cans of condensed French onion soup.
Keep the tongue completely submerged. You may need to add more water or weigh it down with a steamer basket.
Fast cooking or undercooking makes the tongue tough and unpleasant. If you’ve got the time, err on the side of caution and keep simmering for an extra hour or two. If using a pressure cooker, heat until it starts to steam. Reduce to medium heat and cook for 10–15 minutes per pound (0. 45 kg). Let cool until steam releases on its own.
The tongue becomes much harder to peel once cooled. If it’s already cooled to room temperature, though, it can help to submerge it in ice water. Save the broth to make a soup or flavor sauces.
If the meat is tough, it’s undercooked. Return it to the broth and keep simmering. You can easily turn a portion of the sauce into gravy by adding flour.
For extra flavor, add onions, carrots, garlic, bay leaves, and/or your favorite chiles. Check on it every hour or so. You may need to add water to keep the tongue submerged.
If you’re using a grill instead, brush the slices generously with olive oil and heat on a 425ºF (220ºC) grill for about 10–15 minutes, flipping once. For a healthier options, just brown lightly in a small amount of oil, then simmer in the salsa verde for a few minutes. [11] X Research source
Coarsely chop all vegetables, remove leaves from the celery, and crush the garlic. This is similar to the basic simmer preparation described above, which is how most tongue recipes begin. Refer to that method for more detail if you have any questions.
