How Long Does It Take To Cook A Cow Tongue

Stove-Top and Instant Pot Pressure Cooker Instructions

Boiled Beef Tongue Recipe (Lengua de Res) is not something that you see on very many restaurant menus, or even on very many dinner tables of homes, but it is actually a very affordable meat that can be just as good as any other cut of beef (well maybe not the steaks and prime rib part).

Boiled Beef Tongue Recipe

This recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.

Per Cynthia: I have been told by people who have eaten my recipe for tongue, which if they did not know what it was, they would have thought it was a slow cooked roast.

My mother grew up eating boiled tongue in the Deep South. She tells me she prefers hers served cold, which is also one of the ways you can find it served in Hispanic homes. Tongue salads are a common way of serving this meat in the northern parts of Mexico. I believe my recipe can work for a lot of people, as well as serve a lot of people, all at a very affordable price.

The market in my home town carries tongue most of the time, however the ones they have in there are extremely large (up to 9 pounds). I prefer a smaller tongue, usually from a calf. There is little difference, if any, in the final results, including taste and tenderness. It is just that cooking a very large tongue will require a very large pot, or possibly cutting the tongue into more manageable pieces and cooking all these separately. If you can find a smaller tongue, 3 to 4 pounds, that is usually the best ones to purchase. Of course if you are planning on feeding a very large crowd, or don't mind leftovers, then the larger ones may be better for you.

For this recipe we have provided both Stove-Top and Instant Pot pressure cooker instructions which can be followed for most electric pressure cooker brands.

Stove-Top Cook Time: 4 hours | Pressure Cooker Time: 1 1/2 hours

Course: Main Course

Cuisine: Southwest

Keyword: Boiled Beef Tongue Recipe, Lengua De Res Recipe

Servings: 5 to 6 servings

1 cow or calf tongue, approximately 3 pounds
2 onions, 1 quartered and 1 finely chopped
2 tablespoons olive oil or vegetable oil
3 cloves garlic, crushed
5 large tomatoes, skinned and diced
1 sprig of fresh thyme, finely chopped (about 1 tablespoon, if using dried thyme, decrease to 1 teaspoon and crush well)
1 sprig of fresh oregano, finely chopped (about 1 tablespoon, if using dried oregano, decrease to 1 teaspoon and crush well)
1 or 2 long Anaheim chile peppers or similar green chile peppers that have been roasted, peeled, seeds removed and chopped into 1/4-inch pieces**
1 (6-ounce) can of tomato paste
3 tablespoons capers or green olives, finely chopped (optional)
1 teaspoon coarse salt, or to taste
Black pepper, freshly ground to taste

Stove-Top Instructions:
Scrub the tongue thoroughly with water and place in a large pot with enough water to cover the top of the tongue. Add the quartered onion.
Bring just to a boil over medium high heat; lower temperature to medium, and allow the tongue to cook for approximately 3 hours, covered with a lid, until no longer pink (cook approximately 50 minutes per pound of tongue). Check for doneness by piercing the thickest part with a knife. It should enter easily when the tongue has cooked.
Remove the tongue from the pot, and allow to cool until it is just able to be handled without be burning yourself. While the tongue is cooling is a good time to go ahead and peel the tomatoes:
The tongue needs to be skinned while it is still warm. If you allow too much cooling, it will be difficult to peel the skin off. When the cooked tongue is still very warm, but not hot, the skin will almost fall from the meat. Once it is peeled, slice the tongue diagonally against the grain into 1/2-inch slices.
Instant Pot Pressure Cooker Instructions:
Scrub the tongue thoroughly with water and place in inner pot with enough water to cover the top of the tongue. Add the quartered onion.
Close the lid and pressure valve to seal. Press the Manual/Pressure Cook button with high pressure setting. Set the cooking time for 25 minutes. After the cooking time is finished allow the pressure to naturally release.
After all the pressure has released and the pin has dropped, press the Keep Warm/Cancel button and open the lid.
Use tongs to remove the tongue from the inner pot and set aside. Allow to cool until it is just able to be handled without be burning yourself. While the tongue is cooling is a good time to go ahead and peel the tomatoes:
The tongue needs to be skinned while it is still warm. If you allow too much cooling, it will be difficult to peel the skin off. When the cooked tongue is still very warm, but not hot, the skin will almost fall from the meat. Once it is peeled, slice the tongue diagonally against the grain into 1/2-inch slices.
Preparing Sofrito Base and Sauce:
In a different pot, or a deep skillet, heat the oil over medium heat. When it is hot, add the onion and saute for a few minutes until translucent. Next, add the garlic and continue to saute approximately for about 30 seconds until aromatic. Add the chopped tomatoes, oregano, thyme, and long green chiles that have been diced. Reduce the heat to medium/medium low and allow the onion/tomato/chili pepper mixture with herbs to simmer approximately 15 minutes (this will cook the tomatoes and increase the amount of liquid in the sauce).
Add the tomato paste and mix well to incorporate into the sauce. Add the chopped capers and stir well. Season to taste with salt and pepper.
Place the sliced tongue into the sauce and gently cover over. Decrease the heat to low/medium low so there is only a slight simmer and cook this approximately 20 to 30 minutes so that all the ingredients can heat through and the flavors can meld. Remove from heat.
Makes approximately 5 to 6 servings.