30-Minute Pressure Cooker Ox Tongue

⏱ 30 mins 🍽 4 serving(s) 🏷 Beef Organ Meats

This pressure cooker method yields incredibly soft ox tongue in only 30 minutes. The meat is first prepared and pressure-cooked with a savoury marinade of soy sauce, vinegar, and aromatics. It is then fried until browned and simmered with tomato sauce to create a rich, family-friendly dish without the need for bitter wines. Optional cherry wine can be included for extra depth.

30-Minute Pressure Cooker Ox Tongue

Ingredients

  • 1 ox tongue (2 kilos)
  • 3/4 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 3 tablespoons brown sugar
  • 1 onion, sliced
  • 1/2 teaspoon peppercorn
  • 2 laurel leaves
  • 2 teaspoons crushed garlic
  • oil
  • water
  • 1 cup tomato sauce
  • 1/2 cup cherry wine (optional)
  • 1/2 cup olive
  • 1 red bell pepper

Method

  1. Use salt to rub the tongue, removing any slime.
  2. Submerge the tongue in boiling water for 2 minutes.
  3. Peel away the outer whitish layer of skin.
  4. Rinse the tongue thoroughly under running water.
  5. Cut the tongue into small diagonal slices and place them in the pressure cooker with the soy sauce, vinegar, optional cherry wine, brown sugar, onion, peppercorn, laurel leaves, and garlic.
  6. Cook under pressure for 10 minutes.
  7. Take the ox tongue pieces out of the pressure cooker.
  8. Fry the tongue pieces in oil until they turn a reddish brown colour.
  9. Pour in the reserved marinade and tomato sauce, then let it simmer for 15 minutes.

Nutrition (per serving)

Sodium3492100 mg

Recipe details

CategoryBeef Organ Meats
AuthorPolar Bear