Cow tounge

[bradger]

When i was a young kid I use to have this a lot from my grandniece, a few years ago I fond some at my local grocery store bought it cooked it in a pressure cooker, which is where i think i made my mistake because it came out really tough. i want to try again if i can find it.
So here is the question.
I'm sure someone here has cooked it so if cooked how, and if smoked how long went temp and so on.

 

[SecondHandSmoker]

Maybe it wans't pressured cooked long enough? Tongue is some pretty tough muscle to begin with.
Have you tried doing a search here on SMF?

 

[daveomak]

I cooked a cow tongue last week..... I have a small pressure cooker... I added pickling spices and covered the tongue with water.... I cooked it at 10 psi for 50 minutes from the time the weight rattled... I let the cooker cool down naturally until the pressure was released naturally...
I peeled it warm and it peeled very easily.... I refrigerated it until cold..... then sliced thin.... Come out delish... I modified my cooker with the All American weight system... The original weight system was worn out....
My favorite way to eat tongue is with Chinese HOT mustard and toasted sesame seeds...

 

[chilerelleno]

Yep, tongue needs time, even in an InstaPot/pressure cooker.
That or a long braise or boil in a light brine, and maybe some onions/garlic.

For sammich slices cook till probe tender.
For further cooking sliced or cubed, till it probes with light resistance.
Peel/skin while warm.

Cold slices make for heavenly Sammie's.

I generally cook, cube it and finish in a green chile sauce, served as Lengua tacos, in a Pozole or just spooned over rice/beans.

Cubed or chopped makes a great Aspic or Terrine.
I've never made one but have eaten several.

 

[kit s]

My mom used to put up cows tongue. I watched and well not sure if I learned all, but we just boiled it for hours until it took poking a pairing knife easily into it. Then while warm peeled and sliced. Pickled. Store for long time that way, and it did taste good in sammie's.

 

[dirtsailor2003]

Sous Vide works really good for making tender Lengua. I have found higher temp SV 180-183 for 10-12 hours works well.

 

[kawboy]

Not sure how they cooked it, but the tongue I had in Vegas a week ago was out of this world! It was in chipotle sauce. Mmmmmm.........

 

[bradger]

I will be picking one up sometime after Thanksgiving to try again, I looked at my pressure cooker/rice cooker, only has presets to cook with. Used the beef one last time, and as stated was a failure. So i may play with it. Also considering trying the slow cooker.