Sous Vide Beef Tongue

Hello everyone,

Just looking for some advice regarding cooking temps/times for ox tongue using the sous vide method. I'm going to brine the tongue before cooking sous vide. Would anyone recommend poaching the tongue quickly post brine to remove the outer skin layer pre sous vide cooking or waiting to remove the skin post sous vide?

I've seen various recipes that call for 24hr + cooking times at around 170f. The end product of tongue is usually used on tacos etc. I'm not looking for this kind of pulled texture that this creates. I want the meat to be moist and tender but I want to be able to press, portion (as you would pork belly) with the intention of skewering and caramelising over binchotan like Japanese Kushiyaki barbecue. I know they would traditionally simply slice thinly and cook quickly over charcoal but I don't want to do this.

Any ideas on cooking times/temperatures?

Thanks

Find more posts tagged with

Comments

Tim_Sutherland_52834

Try 68°C(154°F) for 12 hours. Leave the skin on and remove after SV, it will be much easier.

Greg_Round_35515

Thanks, will do.

christopher_12897

Im curious if the water bath will make a much better final product. I usually braise tongue really long and at a low temp (Around 200). Have you done tongue in a traditional method? Let us know if it is improved using sous vide.

Brendan_Lee_56950

I usually pressure cook it, it's usually for tacos though so different texture than OP is looking for I think

Andrea_Andrea_12546

try 63°C for 24hr