Beef Tongue in a Pressure Cooker
Learn to make this delicacy with no real fuss! The easiest way to cook tongue is in a multicooker pressure cooker—it cuts the cooking time in half, which makes a real difference. Any home cook will appreciate this method. Before cooking, soak the tongue in cold water; it's best to do this in the evening and finish cooking in the morning. A small handful of vegetables goes into the cooking liquid. If you like, you can swap the parsley root for a couple of sprigs of fresh parsley.
katyshaa
Recipe author
Beef Tongue in a Pressure Cooker
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 %
11 g
Fats 45 %
10 g
Carbohydrates 5 %
1 g
135 kcal
GI:
100
/
0
/
0
- Beef tongue is classified as offal, but it's considered a delicacy—you can confidently serve it sliced, even on a party platter. The only catch is that tongue takes a long time to cook. With a pressure cooker, though, that's no problem: it halves the cooking time. 1. Rinse the tongue under running water, then put it in a bowl, cover with cold water, and leave it to soak overnight (about 8–10 hours). 2. After that, rinse the tongue again and place it in the pressure cooker pot. 3. Peel the carrots and cut them into small, irregular pieces. 4. Peel the onion and add it to the pot whole, without chopping. 5. Wash the parsley root well under running water and add it along with the carrots and onion. 6. Add one bay leaf and the salt. 7. Add enough water to cover everything completely. 8. Close the pressure cooker lid and seal the valve. Set the cooking time to 90 minutes. 9. When the time is up, open the valve and release the pressure, then open the lid. 10. Take out the tongue and immediately transfer it to a bowl of cold water. Then peel off the outer skin—it slips off like a stocking, turning inside out, so peel it right away without waiting for the tongue to cool in the cold water. You can store the cooked tongue in its cooking broth, always in the fridge. Slice the tongue thinly and serve. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Veal tongue - 160 kcal/100g
- Beef tongue - 146 kcal/100g
- Pork tongue - 300 kcal/100g
- Tongue sausage - 215 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Parsley root - 49 kcal/100g
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