1 beef tongue
1/4 cup white wine
Medium can of tomato paste
4 tsp chopped garlic
2 tsp kosher salt, and more to taste
1/2 cup chopped white onion
1/2 tsp whole black peppercorns
2 portabella mushrooms (or equivalent volume in crimini or white button mushrooms)
1 medium sized russet potato
extra virgin olive oil
water, about 3 cups
a few stalks of green onion, for garnish
For ‘cleaning’ tongue:
1/4 c vinegar
1. Mix salt and vinegar. Rub tongue with mixture, then rinse.
2. Put tongue in a sauce pan and add water until it is covered. Boil for 5 minutes.
3. Using a serrated knife, scrape the white surface. Make sure to remove all of it.
4. Heat olive oil in medium heat. Brown the tongue.
5. Transfer tongue into a pressure cooker. Add the wine, tomato paste, onions, garlic, peppercorns, 2 tsp salt, and tomato paste. Add about 3 cups of water, enough to cover everything.
6. Lock the pressure cooker and cook under medium-high heat. Once the regulator starts ‘whistling’, reduce heat to medium or medium low, to get a steady sway of the regulator. Start timing it for 30 minutes.
7. Fry your potato slices in olive oil.
8. Saute mushrooms in olive oil, add a little salt and pepper. Set aside mushrooms in pan.
7. After 30 minutes, run cold water over the pressure cooker, still sealed. About 3 minutes. Do not attempt to open it right out of the stove. When it’s safe and loose, unlock the pressure cooker.
8. Take out the tongue . Slice the tongue diagonally, into 1/2-centimeter thickness. Plate.
9. Add the tomato-based gravy from the pressure cooker to your pan with mushrooms. Simmer for 2 minutes.
10. Pour gravy over the tongue. Garnish with chopped green onions. Enjoy!