This was a war economy meal that our family continued to enjoy well into the 1960s. The pressure cooker reduced the cooking time and the leftover broth and meat made both a delicious soup and pickled tongue for the next day.
1 (3½- to 4-pound) beef tongue
2 cups water
¾ teaspoon salt
½ cup sour cream
¼ cup grated fresh horseradish
Scrub the tongue under cool running water and drain; trim off root, gristle, and bones from cut end to make even. Place tongue in pressure cooker. Add water and ½ teaspoon salt; seal pan and heat to 15 pounds pressure following manufacturers’ instructions. Cook 45 minutes.
Meanwhile, prepare Horseradish Sauce: Combine sour cream, horseradish, and ¼ teaspoon salt; spoon into serving bowl. Cover and refrigerate until ready to serve.
Remove pressure cooker from heat and place under cool running water until pressure subsides completely. Transfer tongue to bowl of cool water for 2 minutes; reserve cooking liquid. Pull off and discard skin; trim off any fat at large end. Reheat in cooking liquid if meat has cooled too much.
Thinly slice tongue and arrange on serving platter. Serve with Horseradish Sauce.
8 Servings