Beef tongue - sous vide

Bj_rnar_Bj_nness_Waage_62093

Hello again

Im working on Our x-mas menu.

This year Im planning to make a Norwegian inspired x-mas tapas With elements from other parts of the world.

One of the Things im planning to make is beef tongue. This is fantastic to eat just as a good 100% meat ham.

In my recepies the tongue is boiled for 4 hours in a vegetable stalk. But im thinking that this have to by way better if its made sousvide.

Have anyone tried this before? Recepies?

Im also wondering if anyone has a good idea for what I should make from the 50kg of ecological turkey liver I have in the freezer.

Thanks

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Comments

adey73

Tongue is the only thing I have ever cooked sous vide which is worse than the traditional method.

merridith

Thomas Keller has a good recipe in Under Pressure. I made it and it is delicious. I love the stuff and cooked SV it is beautiful.

Mike_Minh_Truong_54120

I agree, Thomas keller's recipe is super and delicious, but a simple brine (Salt + Sugar) without all those spices that he uses in his recipe also works for me. Last month I made his beef tongues tucked inside a fresh banh cuon with horseradish creme fraiche + arugula + bean sprouts. Growing up, I had them seared in butter without sous vide. I don't think you could go wrong with beef tongue by not sous viding. Just make sure they are brined to eliminate that livery taste.

Pepijn_31744

Would there be any downside to splitting a whole tongue into parts before cooking it sous vide? I just got a fairly large beef tongue and it doesn't fit in my vacuum sealer. The meat will be used for tacos.

Brendan_Lee_56950

I don't think so. I would split it across rather than lengthwise though so they maintain a more uniform shape. I had to do it before when I didn't have access to my sealer for a while.

Tim_Sutherland_52834

Separate the tongue so you get the thick muscle where it attaches to the animal as one part and the free moving bit as the other.

Once cooked I thin slice the "free" tongue and pull/cube/hash the thick part.

Pepijn_31744

Thanks for your help guys. I've divided it up as suggested and they're in the bath now.

This is my first time preparing beef tongue sous vide. I packaged a few with some additional water and some without, in your experience, is there a noticeable difference? Do you have a preference?

Brendan_Lee_56950

I preferred it with a bit of liquid in the bag personally. I think it took a bit of the gamey flavor away. I had excellent beef tongue tacos last night for dinner at a hole in the wall mexican restaurant newly discovered in my neighborhood, i'm really happy about that!

Tim_Sutherland_52834

With tongue I always have a bit of extra liquid in there. I have never done it without so I don't know if there is much difference.

Pepijn_31744

Turned out great! Definitely a steal at €5/kilo. Thanks for your help @Brendan and @Tim.

Gamey flavour was not too bad and only one of my, not so adventurous, guests recognised it as beef tongue. Didn't end up serving them as tacos, couldn't get myself to shred this beautiful piece of meat. It was interesting to see how opinions can change after tasting. I'm pretty sure I would've had a hard time getting my guests to try the tongue if I had told them what it was before serving it.

I have quite a few pieces left (it was a huge tongue), I've kept them in the bath and will pull them out after 48h. Will probably use those for tacos. @Brendan any suggestions how to finish the tongue taco?

Brendan_Lee_56950

I actually prefer to cube the meat, around 1/4 inch pieces, and then give them a quick sear in a really hot pan with some chorizo fat. I like my tongue tacos with some vinegared raw white onion dice (basically soak minced white onion in white vinegar for 30 minutes or less if you like) and cilantro.

Bj_rnar_Bj_nness_Waage_62093

I love to use the tongue on a sandwich.. Bring it back to heat, and serve it medium hot on a sandwich. I think it tastes to fatty when its Cold.. Its really good to combine With a strong mustard som crispy salad and fresh reddish. Or a horsereddish og wasabi cremefreiche With salad, cucumber and tongue.. mhmmm

Daniel_Levy_59584

while reading this thread i got the idea to try making tongue jerky. i wonder how that would be...

last time i make tongue i boiled it fennel, yukon gold potatoes, onions and some other stuff that i forgot. was good.

aldoelizondoa

at what temperture and for how long you cook the tongue SV

ParkerCook_66639

http://www.seriouseats.com/recipes/2010/12/sous-vide-tacos-de-lengua-tongue-recipe.html

Kenji has a great recipe here.

Hank_2186

Woolworth grocery in Australia sell or tough cured in a plastic bag ready for sous vide or just simmered on its own for two hours. The curing presents a nice reddish color and the meat is tender and flavorful. This is the cheapest meat product one can buy in Australia at about $2 U.S. EACH. In any day I would always cure the product if buying from the butcher.

Cooking until the skin releases easily.