Beef tongue braised low and slow in beef broth and cream of mushroom soup becomes incredibly tender and absorbs rich, savory flavors. This Swedish-style preparation transforms an underused cut into an elegant, comfort-food main course.
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Place the tongue in a pressure cooker and cover with water.
Cook 45 minutes.
Remove the skin from the tongue, slice and place in a pot.
Add the 3 cans of beef broth and the 2 cans of cream of mushroom soup.
Add the garlic cloves.
Add the fresh sliced mushrooms.
Cook on simmer for approximately 3 hours.
Store braised beef tongue and sauce in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat with a splash of broth to prevent drying.
The meat should be fork-tender and easily pierced; typically 2.5–3 hours of braising at a gentle simmer. Test by piercing the thickest part—if it yields without resistance, it's done.
No; the thick outer skin can be peeled after cooking when the tongue is cool enough to handle, or left on if you prefer. Many cooks remove it post-cooking for a more refined presentation.
Yes. Braise the tongue completely, cool, refrigerate up to 3 days, then reheat gently in the sauce over low heat until warmed through.
The recipe calls for 3–4 lbs total, which typically means one large tongue or two medium ones. Check with your butcher; most beef tongues weigh 2–4 lbs each.
Yes. Use 2 cups heavy cream mixed with 1 cup sautéed mushrooms and a beef bouillon cube, or replace with cream of celery soup if mushroom isn't available.
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