Beef Tongue with Mustard Sauce


Instant Pot Sous Vide Beef Tongue with Mustard Sauce

Prep Time: 10 Minutes 

Cooking Time in Instant Pot : 24 Hours 


  • 1 Beef / Ox Tongue 
  • 2 bay leaves 
  • 1 teaspoon whole peppercorns
  • 1 teaspoon whole allspice

You will also need: 

  • Instant Pot® Duo Plus
  • Zip Seal Resealable Freezer Bag  ( Large 250mmx 32mm) 

For the mustard sauce 

  • 30 ml mustard powder 
  • 3 eggs 
  • 100 ml white vinegar 
  • 50 ml water 
  • 1 tin condensed milk (385g)


  • Fill the container of the Instant Pot® with water to the maximum level (with the meat in the ziplock bag) 
  • Close the lid and press the sous vide function. Enter the temperature, I did 80oC ( see the table below ) press the sous vide button again and enter the time, I did 24 hours ( see the table below) after about 15 minutes the machine beeped to indicate the water had reached temperature and the timer started counting down. A few things to note : The Instant Pot® is not affected by opening the lid if you want to check on the cooking half way ( not that you will see much ) 
  • When the time is up remove the meat from the Instant Pot®, use tongs as the bag will be hot. Allow to cool slightly for 10 minutes and remove from the bag. Peel the thick membrane from the meat ( try do this when the meat is still warm otherwise it does not peel easily, if necessary use disposable kitchen gloves) 
  • To serve slice the tongue and arrange on a platter, serve with the mustard sauce.

Alternative Method :

Using the Pressure Cooker Function on the Instant Pot®

If you do not have the new Instant Pot® Duo Plus you can still enjoy this recipe, made using the pressure cooker function.

  1. Place the meat in the Instant Pot® inner pot  and fill with water to the maximum level in the pot. 
  2. Close the lid and make sure the steam release valve  is turned to Sealing position. Press the Pressure Cooker function and enter your time. For a very large piece of tongue cook for 60 minutes, and smaller pieces for 45 minutes. When the pressure has built up in the pot ( this can take anywhere between 5 – 15 minutes) the valve will pop up, you might also notice a hissing and a bit of steam releasing, this is normal. The timer will beep that the time has started to count down. 
  3. When the time has been reached allow to natural release for 10 – 15 minutes ( this is my preferred method as it does not cause steam in my kitchen) after that use the QR method. When the float valve drops down it is safe to open the lid.
  4. Remove the meat from the water with tongs and using disposable kitchen gloves peel the thick membrane from the meat. Do not allow the meat to cool before doing this as it makes it more difficult to peel.
  5. Slice the meat and serve with the mustard sauce. 

To make the mustard sauce 

Makes 2 cups 

Prep Time: 5 Minutes

Cooking Time: 20 minutes


1. Combine all the ingredients in the top of a double boiler and whisk well to combine. Continue stirring until slightly thickened. Remove from the heat and serve with the tongue. Extra mustard sauce will keep for 2 weeks in the fridge and will mature and the flavour strengthen over time. 


I like my meat to be medium well but still tender, and not falling apart either as I like to slice it, so I used the 60oC setting for 24 hours. For fall apart meat for tacos or wraps use a longer time.

  • Medium-Rare: 55oC for 2 to 3 Days 
  • Medium: 60oC for 2 to 3 Days 
  • Tender Braise: 65oC for 1 to 2 Days 
  • Firm but Shreddable:  68oC for 1 to 2 Days 
  • More Fall Apart: 74oC for 1 to 2 Days 
  • Really Fall Apart: 80oC for 12 to 24 Hours (80.0ºC)


Instant Pot Beef Tongue with Mustard Sauce
Instant Pot Beef Tongue with Mustard Sauce


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