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You’ll love this Beef Tongue into Delicious CRISPY BEEF and its versatility — so many ways to use it for a great meal. And the Instant Pot makes the recipe easy, instead of a long cooking process. Beef Tongue is Paleo, Ancestral, Keto, GAPS, Whole30 and AIP!
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. Beef tongue = fun! 🙂 Especially this recipe.
Why we love beef tongue
Perhaps you’re new to beef tongue. Maybe you’re only curious with some horrified fascination. Or, 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 
want 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.
But they don’t know it can be delicious.
Yet Beef Tongue into Delicious CRISPY BEEF is easy (and SO yummy) and will help you to have a new mind about tongue’s preparation, if you don’t already.
You can read here about the good nutrition in beef tongue.
The Instant Pot makes beef tongue easier
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. 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 – Simmer or pressure cook the meat (as you would stew meat) so it’s tender and cooked through. The IP makes this easy.
- Step 2 – 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 – Slice the tongue and FRY those pieces until they’re crispy and awesome!
Why crispy tongue is best
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.
What does Crispy Beef Tongue taste like
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, optional black pepper and cumin. (For AIP, dried ginger does a great job in place of pepper.)
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.
How to serve Crispy Beef Tongue
It’s wonderful:
- in fajitas
- tacos
- on top of salad
- with eggs and green chilies
- folded in a tortillas with other fillings
- by itself with lots of other tapas
Beef Tongue into Delicious CRISPY BEEF
Equipment
- Instant Pot (or large pot for stove top)
- Skillet/frying pan
Ingredients
- 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)
Instructions
- Note: 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.
- 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.
- 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.)
- Slice tongue starting at the tip, in 1/2" slices, at a slight angle to get larger pieces at the tip.
- 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.
- 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.
- 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.
Notes
Stove Top version (or Crock Pot)
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.
Nutrition
Here’s the Instant Pot I recommend. And below are more photos of the process.
Have you made beef tongue, used the Instant Pot, fried it to make it crispy?
Other recipes I think you’ll enjoy:
- For Keto, GAPS — Instant Pot Buffalo Chicken Soup
- AIP, Whole30 — Instant Pot Mexican Stew
- Ancestral — Instant Pot Buckwheat Porridge
- Grain-free, Dairy-free, AIP — Cassava Fries from the Instant Pot
- Paleo, Whole30, GAPS — Instant Pot Cashew Yogurt
Renee Kohley says
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!!)
Megan Stevens says
I never looked into its specific nutrients! Thank you for teaching me! 🙂
Michelle Spira Mixa says
oh– hey– Renee— funny meeting you here! LOL!
Susie says
What a great idea! I usually just shred the tongue, but frying it first is such a yummy twist.
Megan Stevens says
All that fat makes it get so crispy. 🙂 But yes, it does shred so well!
Raia Torn says
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. 😉
Megan Stevens says
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. 😉 xo!
Carol Pettit says
Funny, I have had tongue since I was a young child. We usually make sandwiches out of it (just sliced and with horseradish and/or Worcestershire sauce). I always thought peeling it was fun!
Recently, I have cooked tongue and then had my nephew smoke it. It’s yummy that way, too.
Emily @ Recipes to Nourish says
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.
Megan Stevens says
Thanks, Emily! 😉
linda spiker says
I am going to go along with Raia lol. I am a big fat baby!
Megan Stevens says
I love your honesty. So you get bonus points for that!
Nala says
HI,
Never tried tongue before but really want to give it a go and this looks delicious!!!! Am wondering if I could use an air fryer to crisp it up or if fying it in the lard gives it a more flavorful product???
Megan says
Hi Nala, great question. I don’t have an air fryer, so I can’t be sure, but tongue does have a lot of fat marbled throughout it, so I think the air fryer would work well with it. If you try it, will you comment back and let us know? Thank you and blessings.
Kelsey Steffen says
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!
Megan Stevens says
They have several stomachs, so why can’t they have several tongues? LOL 😉 Super glad to hear you love it!
Marjorieann1977 says
Yay for offal in the Instant Pot! Great recipe Megan!
Megan Stevens says
🙂 🙂 Thanks, Marjorie! 😉
Amy Arthur says
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!
Megan Stevens says
LOL! I love it!! 🙂 And your excitement! 🙂 Thanks for sharing! I’d love to hear how you like it and how it goes…! 🙂
Amy Arthur says
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.
Megan Stevens says
Yay!!! 🙂
Nicola Terranella says
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!
Megan Stevens says
Yay, wonderful! Okay, will do. 🙂
Lisa Stout says
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.
Megan Stevens says
Wonderful, Lisa; this is so good to hear! Enjoy!! 🙂
Candy o says
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.
MARY RYAN says
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?!!
Allie says
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.
Rob says
Ground beef heart is good in an Americanized pot haggis!
Megan says
Great idea, Rob. Thanks for sharing!
wildberrymama says
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!
Allie says
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!
Victoria says
I love tongue! I have two lamb tongues (and knees) in my freezer right now. When I was young, there was a Basque community not to far away that had restaurants. I discovered (pickled) tongue there.
I made beef tongue with a mustard, onion and dried currant sauce for Christmas when I was in my college years. I’d been thrilled to see tongue at a local butcher shop. It took a few days to par-cook the tongue, peel it, marinade it, then finish cooking it and making the sauce, but I was exploring food and cooking, so I loved the process. My mother was weirded out by the tongue, but it didn’t stop everyone from devouring it!
Megan says
Great memories, Victoria! Thank you for sharing. It’s amazing how a food like tongue can bring people together, something about nose-to-tail eating that is so basic to who we are that it really resonates with many of us, especially when we love ancestral cooking. My mom feels the same way about tongue that yours does, lol, but that’s okay, more for us! 😉 Your sauce sounds delicious!
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope they will like it.
Megan says
Terrific, so happy to hear!, and thanks for coming back to share! 🙂
Editha Cayanan says
My son love eating beef tongue, specially with the white cream( cream of mushroom). But this is different what you do with beef tongue “frying”. this is is my next time menu for my family with fresh vegetables(salad). Thanks
Megan says
You’re welcome, and I’m so glad!
Editha Cayanan says
new recipe to keep
Megan says
Great to hear! Thanks so much for sharing your results and rating the recipe! 🙂
Rosalinda Lopez says
My husband left it in the pressure cooker ,covered lid. All the flavor was gone it was soaking wet like a sponge.
K*RO says
Thanks for this recipe! I’ve had a beef tongue in my freezer that I need to “deal” with. haha. I just got back from Italy where we had beef tongue sandwich things and my husband loved them. It reminded me about the package in the freezer from my dad (who raises beef cows). I love venison heart and also have a beef heart to try. So glad you posted the previous heart comment as well! Thank you! I’m excited to try this!
Megan says
Great to hear. I know you’ll love this, and so glad you’ve had great experiences with it before so you know what you’re going for and how good it is. 🙂 Thanks for sharing!
Candee says
I love love tongue, to me it is a delicacy. I’ve always boiled, pealed then put it in the oven with pineapple and brown sugar. So delicious! But since my husband is strict carnivore I can’t make it that way. Will definitely give this a try, sounds good.
Megan says
I’m so glad it’s helpful, Candee! Your recipe sounds lovely, too!
Rhonda says
Megan –
Have you put the tongue stock left in the Instant Pot to good use…soup, stew? Is it tasty?
Megan says
Oh good thought, Rhonda!, it’s been a while. I think it might be a bit bitter, but worth a try when you make it next because theoretically it’s a good meat stock!