Serious Eats - seriouseats.com

I was raised on beef tongue so getting used to it was never a problem. In fact, as kids we used to fight over who got the tip,( it was the equivalent of the wishbone). If you don't like the look of it whole, then you can cut it up into two or three sections before cooking. I use a pressure cooker. This way it not only cooks faster, you don't have to look at it while it's cooking. After cooking, let it cool completely, you can even refrigerate it to chill even more. Once it's cool, the skin will peel off like a banana skin. This too need not go to waste as my dogs love it. Once peeled, it looks like any other form of beef. Place it in a bowl and cover with the strained cooking liquid to keep it from drying out. You can slice it up immediately or as you need it. Makes excellent sandwiches or you can reheat it and serve as you would a pot roast.