2-3 kg beef tongue
2 white onions (one quartered, one diced)
handful of salt
handful of peppercorns
1 can of condensed cream of mushroom
250 g of mushroom of choice (button, baby bella, or shiitake)
4 tbsp butter
salt and pepper to taste
200 ml beef broth
green garnish of choice (spring onion, or parsley) or not at all
Rinse beef tongue then place into pressure-cooker and fill up with water until tongue fully submerged.
Add quartered onion, handful of salt and handful of whole peppercorns into cooker, close and set for 1 hour.
After 1 hour, meat should be tender. To ensure meat is tender, press fork to see if it’s easily pricked. Carefully remove tongue and set aside until room temperature. Toss out broth as it will contain impurities and be oversalted.
“Clean” tongue by carefully peeling outside membrane off all surfaces of the tongue, then slice tongue into thin medallion
Can keep on low until guests arrive, and just before your guests arrive, can either place it into a large serving bowl as seen in video, or fan out elegantly on separate dishes, not too wet but just enough for a nice amount of cream sauce. Garnishing not entirely necessary for taste as it’s already at its best, but you can top it off with slight amount of spring onion or parsley (for a more neutral garnish)