Rinse and Trim Tongue:

Rinse the beef tongue under cold water. Using a sharp blade, remove any fat, glands, or connective tissue.

Pressure Cook with Aromatics:

Put the beef tongue into an Instant Pot. Add the onion, celery, salt, peppercorns, and bay leaf. Add water until the tongue is fully submerged.

Cook Until Fork-Tender:

Seal the lid and cook on Manual High for 60 minutes, then allow natural pressure release. Alternatively, place all ingredients in a pot, bring to a boil, then reduce heat and simmer for 2.5 to 3 hours until fork-tender.

Cool and Slice Tongue:

Allow the meat to cool down to room temperature, then remove the outer skin. Slice into 1/4-inch thick pieces with a sharp knife.

Fry Slices in Butter:

Melt the butter in a skillet over medium heat. Fry the tongue slices for 2-3 minutes per side until golden brown and edges are crispy.

Season and Garnish:

Add salt and pepper to taste. Sprinkle with fresh parsley or other herbs before serving.