Instant Pot Beef Tongue
Instant Pot Beef Tongue. How to cook beef tongue in the instant pot pressure cooker. Perfect guide for learning the art of instant pot beef tongue as well as suggestions to make your braised beef tongue taste better.
Instant Pot Beef Tongue Ingredients:
Peel and slice onion and carrots. Clean and slice celery. Load into the instant pot and sauté with a little butter.
Season the beef tongue and sit over the carrot, celery, and onion. Chop the last of the butter and lay it over the beef tongue.
Add approximately 2 litres of beef stock so that the beef tongue is completely submerged.
Place the lid on the instant pot and set the valve to sealing.
Pressure cook for 90 minutes on meat/stew.
When it beeps manually release pressure and place the beef tongue on a chopping board. Allow to cool. When cool enough to handle remove the skin.
Then let it sit for 5 minutes before slicing into the thickness of a slice of steak.
If you would like a beef tongue gravy – place into a blender the drained celery, carrots and onion and add 200ml of the liquid from the instant pot. Blend until a smooth gravy.
Instant pot beef tongue from frozen – We tried two beef tongues, one frozen one thawed. The frozen version tasted awful and was not in the league of the thawed. I recommend you always cook your beef tongue from thawed.
Calories: 204kcal | Carbohydrates: 13g | Protein: 16g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 1129mg | Potassium: 1250mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5659IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 3mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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