Beef Tongue into Delicious CRISPY BEEF – with an Instant Pot option

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Some posts are more fun and exciting to write than others. Surprisingly perhaps, Beef Tongue into Delicious Crispy Beef had me twitterpated the whole time. FUN! Beef tongue=fun! πŸ™‚ Especially this recipe: You’ll love the delicious crispy beef and its versatility β€” so many ways to use it for a great meal. And the Instant Pot, it sure makes it easy. This recipe is Paleo, Traditional, Keto, GAPS, Whole30 and AIP!

Beef Tongue into Delicious CRISPY BEEF - with an Instant Pot option! This recipe makes beef tongue easy and delicious, in just 15 minutes!! #paleo #keto #aip #gapsdiet #beeftongue #organmeat #tongue #instantpot

Beef Tongue

Perhaps you’re new to beef tongue. Perhaps you’re only curious with some horrified fascination. Perhaps you’re like me, genuinely interested in using the entire, sustainably-raised, grass-fed animal. And like me, you LOVE great food and would be thrilled to learn a new and easy way to make what may seem like a behemoth task into something that’s totally doable?

If this is you, if you have an open mind, if you’re like, “Heck yes!” or at least, “I’m willing; I can do this” (or perhaps you’ve prepared beef tongue lots of times before, but you want to make it yummier and easier?), this post is for you!

I took LOTS of photos during this process, so there will be NO mystery for you. Not all the photos are ones your teenager will Beef Tongue into Delicious CRISPY BEEF - with an Instant Pot optionwant to pin up inside their locker at school, but they’re all helpful, so you know what to expect. Here we go!

I first ate beef tongue about 18 years ago. I think it was given to us for free. Since then we’ve been given LOTS of beef tongues, deer tongues, elk tongues and sheep tongues for free. (Word gets out.) That’s one of the main reasons to fall in love with wild or grass-fed tongue: it’s often free. FREE food that’s sustainably-raised. So many folks don’t want it or don’t want the “hassle” of dealing with it. And they don’t know it can be delicious.

Yet this recipe is easy (and SO yummy) and will help you to have a new mind about its preparation, if you don’t already.

Instant Pot

You don’t NEED an Instant Pot. But I LOVE how it makes the initial cooking step that much faster and easier! If you don’t have an IP, I’ll share the alternative below, so no worries. But it does increase the passive cooking time. (I SO recommend investing in one of these beauties. I use mine every single day. This is the one I got my mom for Christmas.)

Before we go forward, I’m going to give you a quick overview of what the cooking process looks like: Step 1- You’ll simmer or pressure cook the meat (as you would stew meat) so it’s tender and cooked through, Step 2- You’ll allow it to cool slightly and peel the tongue (this is the part that used to make me squeamish, but doesn’t anymore AT ALL!), Step 3- You’ll slice the tongue and FRY those pieces until they’re crispy and awesome!


One secret few know about tongue is that there are marbles of fat throughout that are VERY fine. You don’t see the fat, but it’s what makes this meat super tender and what makes it fry up CRISPY with very little fat in the pan. It gets as crispy as bacon or pork sausage with no effort on your part. Then, I like to slice it into thin strips, so you don’t see every little aspect of the tongue slice. The texture is like crispy, slow-cooked meat and would also be great for making a hash.

Remember, tongue is also called “lengua.” It’s impossible to find an authentic Mexican restaurant without lengua on the menu. That’s because it’s GOOD and it’s frugal.


The flavor is delicious, not like organ meat, but it is unique if someone is being “picky.” It’s benefited by garlic powder, sea salt, black pepper and optional cumin.

When my husband ate this last batch of tongue we hadn’t eaten it in a while. I had 2 tongues in my freezer and cooked them both at the same time (a ton of meat, by the way). He was like this: “Mmmmm, what is this? Meg, what is this? Did you like cook pork tenderloin in a ton of fat? I love this. This is so good.” I am not exaggerating. My teenage daughter was like this: “Is this tongue?”

LOL. So, MOST people will love tongue. MOST people will only know what they’re eating if you tell them. I thought it was fun to serve it and see what reactions I got. Both my boys like it. My youngest son loves it. I’d love to hear about your experiences serving your family this adventurous meat, too.

It’s wonderful in fajitas. Tacos. On top of salad. On top of eggs with green chilies. Etc.


5 from 1 vote
Beef Tongue into Delicious CRISPY BEEF - an Instant Pot recipe
Prep Time
15 mins
Total Time
15 mins
Depending on the size of your pan, it will take 2-3 batches to fry all the meat. Alternately, you can use two pans. This recipe starts in the Instant Pot and finishes on the stove top.
Servings: 5 servings
Author: Megan
  • 1 beef tongue
  • 3 cups water
  • 2-3 Tablespoons lard or other traditional fat
  • 2-3 teaspoons sea salt
  • freshly ground black pepper to taste (omit for AIP)
  • 1 teaspoon garlic powder optional
  • 1 teaspoon cumin optional (omit for AIP)
  1. Place whole tongue and water into Instant Pot. (See Recipe Notes below if you don't have an IP.) Seal lid and close valve. Select Stew setting. IP will cook for 35 minutes. Allow pressure to release naturally for 30 minutes, then put dish towel over valve and release pressure.
  2. Using tongs, remove tongue to cutting board to cool slightly. When cool enough to handle, peel tongue, making a cut through the skin to begin. (See photo.)
  3. Slice tongue starting at the tip, in 1/2" slices, at a slight angle to get larger pieces at the tip.
    beef tongue into crispy beef- slicing before frying
  4. Heat large cast iron skillet or other pan over medium-high heat. Add 1 Tablespoon fat to pan, spreading it around. Place meat slices closely together. Sprinkle with 1 tsp. sea salt, freshly ground pepper, to taste, and optional spices. Cook for 5 minutes, then reduce heat to medium for an additional 3 minutes. Check the surface that's frying. When it's crispy flip each piece.
    beef tongue into crispy beef- frying
  5. Lightly salt second side of meat. Fry on second side until crispy. Remove first batch and start second batch of meat frying: repeat frying steps with any meat that remains, using lard, sea salt and spices as you did with the first batch.
  6. Remove meat to a cutting board and cut into thin strips, as desired. Serve in Mexican food settings, such as tacos, big salads, over eggs with green chilies, inside soft tortillas etc. with accompaniments: fresh cilantro, sweet onions, salsa, avocado, sour cream, cheese, fresh radishes etc.
Recipe Notes

If you don't have an Instant Pot, simply place tongue(s) in large pot. Cover with water. Add 2 teaspoons sea salt. Bring water to a boil, then reduce heat to a simmer. Simmer 1 hour for every pound of meat. This will likely be a minimum of 3 hours. A knife needs to slide to the center of the meat easily, to indicate the meat is tender. If in doubt, cook 1 additional hour. A crock pot can also be used for this step: simply slow-cook the tongue in the salted water all day, as you would a roast.

Find the Instant Pot HERE.


Here’s the Instant Pot I recommend. And below are more photos of the process.

Another angle of the tongue while peeling it. The IP makes them very quick and easy to peel.

Another angle of the tongue while peeling it. The IP makes them very quick and easy to peel.


Whole beef tongue- before frying.

Whole beef tongue- peeled before frying.


Whole beef tongue- sliced before frying.

Whole beef tongue- sliced before frying. This one was refrigerated first, so the fat is set, more solid, which you can see in the photo. So this is an option, to do the cooking in 2 stages. First cook it whole. Then chill it. Then slice and fry when you’re ready.


How it looks on a salad.

How the beef tongue looks on a salad.

Have you made beef tongue? Have you used the Instant Pot? Have you fried it to make it crispy?

Comments 28

  1. Ohhh my gosh! I am totally doing this! Thank you! I have been so intimidated by how to make it – this is really great! Thank you! It is so full of nutrients and I recently heard it is a good source of selenium (for my darn thyroid!!)

  2. I’m all about using as much of the animal as possible, but looking at those pictures was making me a little sick…. Haha. Maybe I’ll have my hubby cook it. πŸ˜‰

    1. HA! YES, I get that. And that’s part of why I included them. I want anyone who’s going to make it to see what it’s all about! I totally did NOT like the process in the “early years” of making it, especially the peeling stage. But the IP somehow makes that step NOT gross and super easy. Anyway, I get it. I knew this would never be my most popular post, yet an important one for those who will venture. πŸ˜‰ xo!

  3. Such a great tutorial for those of us who have never ventured here before (me!). I love that this is such a budget-friendly option and it sounds like it has health benefits too.

  4. Beef tongue is one of my FAVORITE parts of the cow! I’m always so sad we only get one when we buy a whole cow. This recipe sounds super yummy, and it’s just like anything else, it’s just intimidating the first time!

  5. We are making this right now for my husband’s mystery potluck at work. Nobody is going to guess what it is! I am so excited!

    1. LOL! I love it!! πŸ™‚ And your excitement! πŸ™‚ Thanks for sharing! I’d love to hear how you like it and how it goes…! πŸ™‚

      1. We fried it up this morning and all of our kids were snitching it out of the pan. We had to take it away so my husband had some to take to the potluck. I even tried it. Yummy! I will definitely make it again for our family.

  6. I am so excited to try this. We have tongue in our freezer right now that we need to use. I got an Instant Pot and am loving it so I really appreciate the recipes using it. I love creative recipes for the odd bits. I know how to roast a chicken. These are the recipes I need. Please keep them coming!

  7. Just took a tongue out of my freezer yesterday. Now I’m thinking… how am I going to cook this? Wow, just came across this! Cant wait to try!! Loved beef tongue since I was a little girl.

  8. My beef tongue must have been twice the size of yours. I had to do this twice. After the first cook it was still bloody. So I cooked it again in the IP. 2nd time was the charm.

  9. Thanks for the recipe! I rec’d a tongue with our beef order and didn’t know what to do with it. Made your recipe–was very easy. With the IP, it peeled wonderfully (although made me sick to my stomach…lol). I think I cooked mine too long–they were too crispy and salty. But, will try again!
    It wasn’t as bad as I thought it would be.
    Now….what can I do with the heart?!!

    1. With a beef heart, you can treat it like a very tender, delicate roast — wrap and tie a string around it to hold it together and roast it in the oven, take it out when still fairly rare inside. Eat it quickly, because the longer it is left-over, the gamier it tastes.

      Another option is to have the heart ground up — this is what we have done, then we add it in alongside ground beef wherever ground beef is called for (meatballs, meaty spaghetti sauce, chili, etc) and it adds a very rich flavor and tons of nutrients.

  10. My family loves tongue! This is how I make it…follow the directions for simmering or IP and peel, then dice and broil until the edges are crispy (this helps with the “mush” factor of super tender meat), then I add BBQ sauce and cook a little longer until it’s hot and the flavors are all mingled. Sometimes I then add this meat to BBQ beans to extend the meal.

    I am looking forward to frying the next batch – sounds great!

  11. Wow – I cannot believe I found someone who prepares beef tongue almost exactly the way I do!! The only real difference is cooking time — you cook for only 35 minutes in the IP, whereas I cook it for 2 whole hours to get it suuuuper tender. But slicing it as thinly as you do, I can see how it wouldn’t be a problem if it weren’t as tender as I normally make it. I’m gonna have to try it this way when I’m pinched for time and do not have the 2 hours needed for the IP step. Thanks Megan!

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