So, beef tongue is completely a mental game. For first-timers, having a giant tongue on your cutting board can be somewhat off-putting. Once you can get past your personal mind games, there is incredibly tasty and juicy meat hidden in a scary form, and it is ideal for lettuce wraps.
• Hands-On Time: 15 minutes
• Cook Time: 43 minutes
Serves 4
11/2 pounds beef tongue
1 medium white onion, peeled and roughly diced
4 cloves garlic, halved
2 bay leaves
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon stone-ground mustard
1 teaspoon ground coriander
1 teaspoon celery seed
4 cups water
8 iceberg lettuce leaves
3 Roma tomatoes, seeded and diced
1/4 cup julienned radishes
1 medium avocado, peeled and diced
1 medium lime, quartered
1 Place tongue, onion, garlic, bay leaves, cumin, smoked paprika, mustard, coriander, celery seed, and water in the Instant Pot®. Lock lid. Press the Manual or Pressure Cook button and adjust time to 40 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
2 Transfer tongue to a cutting board and let rest until cool enough to handle. Make a shallow cut lengthwise down the center of the tongue. Peel off and discard the thick outer layer. Cut off and discard any gristle at the back of the tongue. Dice the tongue meat and return it to the pot juices. Let simmer 2–3 minutes.
3 Use a slotted spoon to transfer the meat to a bowl. Serve with lettuce leaves, tomatoes, radishes, avocado, and lime.