Corned Tongue (Pressure Cooker) Recipe

1. Wash beef tongue. Cover with water and let stand overnight. Drain.
2. Place in Mirro-Matic pan(pressure cooker). Add water, onion, carrot, and caraway seed.
3. Cover and cook at 10 lbs. for 60 minutes after control jiggles.
4. Reduce pressure normally. Skin beef tongue, strain liquids and cool. Return tongue to liquid until thoroughly chilled. Note: This method is recommended if tongue is to be sliced cold. If tongue is served hot, cabbage, carrots, onions and potatoes may be boiled in liquid. Return tongue to liquid only long enough to reheat.