Braised Tongue, Under Pressure

I realize that today’s post may seem a little extreme to some, but meat is meat, and if you’re an omnivore, you really owe it to yourself to try all of the parts, right? Tongue, one of the fattiest pieces of offal, also contains quite a bit of connective tissue, so a slow braising (or “accelerated” slow braising, in a pressure cooker) is a great way to cook this little roast. As long as your mouth is evolved enough to appreciate multiple textures, there’s really no waste except for the skin. Hot, right out of the pot, tongue is reminiscent of really flavorful pot roast; and cold, sliced thin & layered in a lovely sandwich with some mayonnaise & lettuce, it provides an intriguing tooth.

Braised Tongue, Under Pressure
makes 1 tongue

1 3- to 4-pound beef tongue
1 tablespoon salt
4 cups dry white wine
1 head garlic, cloves separated, peeled & roughly chopped
1 tablespoon red pepper flakes
3 sprigs fresh rosemary

Place all ingredients in pressure cooker, cover, bring to pressure, and cook over high heat for 30 minutes. Allow to rest for 15 minutes, then relieve pressure. Remove tongue from pot, peel outer skin (it should pull off pretty easily).  Carve and serve with wine sauce.

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