Tricks for peeling beef tongue.

Yo does anyone out there have a bomb trick for peeling beef tongue before cooking it? I want to cook it at a pretty low temperature but then the skin is incredibly hard to remove(like I have to cut it off). Im curious what others have tried and if you have had any success. Thanks all!

Find more posts tagged with

Everything Else

Comments

robert.c.brown15

Hope you get an answer in 24-48 hours or otherwise this post is going to get buried. Sorry I can't help but I'll like it to help with visibility!

Brendan_Lee_56950

The only success I've had is to blanch it several times until you can peel it off

Tim_Sutherland_52834

Have you tried blanching the tongue first?

Manfred_18311

May you find somthing in here. If we had PM you just could ask.

http://www.chefsteps.com/forum/posts/beef-tongue

tshewman

Uncertain of water content.....however, I would presume a fair amount. Which would suggest possibly freezing it (or at least partially) until the water cells burst might make it easier to remove the skin (would skill reqire a knife).

Brandon_Byrd_40557

I'd love to hear more from people with low-temp tongue experience. I'm in the middle of brining a tongue to make corned beef using the ChefSteps pastrami brine recipe... I started brining the day the first Ruben video got posted, and would have waited if I'd known corned beef was around the corner! Anyway, my plan was to just cook it at 154F for 12 hours (as per Modernist Cuisine's suggestion on p. 3:146). The instructions there are a little vague, since they cover all types of tough offal. The first step is "prepare the meat," noting that "many organ meats require an initial preparation step, such as blanching...". I'm guessing that tongue applies. I'm considering putting the tongue in a pressure cooker and cooking it for 5 or 10 minutes before chilling it, peeling it, and transferring it to a vacuum bag. I may just do multiple blanches instead of the pressure cooking step. It'll be another week before I even bother with this anyway (it's a 10 day brine) but I'm looking forward to hearing others' experiences.

Tim_Salazar_36007

@joyce_Bledsoe_35034 do you have tips on this from this post? http://www.chefsteps.com/forum/posts/beef-tongue #help

Johan_Edstrom_5586

And this is one of these complete data disconnects - I never saw this post, I actually would have loved to have seen it.

matt_elliott_161054

If you lightly scorch it with a blow torch it will make it easier to peel

Ben_Johnson_34605

Thanks Brendan, I haven't tried blanching several times. Only once. Ill give it a shot.

Chris_McDonald_129444

I am an old school guy and though i have a couple SV units up and running. i havent gotten to tongue yet SV but have cooked hundreds in my career. My comments would be: 1/ Tongues take a lot of cooking and there is no real advantage to try and cook them just to the edge of donness. That said, tongues for tacos are super-cooked. That's the style in Mexico. In Europe, they are cooked quite a bit less but still there is no attempt to almost undercook them. 2/ I judge the donness of a tongue in the pot by trying to peel it. If the skin wont budge, then i cook it longer. 3/ I have used a potato peeler to deal with stubborn tongues - mainly lamb where I wanted clean slices and cooked them very carefully. It is slow and inelegant but give it a try. I see no advantage in peeling before cooking though.

One last thing. I always brine tongues. Because they are so dense, it takes a lot of time. I inject them if i can and still try and wait 3 weeks before cooking.

Ben_Johnson_34605

I did try this @matt_elliott_161054. It helps with the very surface of the skin, but I was still unable to the thicker membrane to come off easily. Cheers.

Ben_Johnson_34605

I do hear your point on cooking it until very tender. It is pretty nice, however when it is cooked to just a steaky texture. I don't necessarily need to have it peeled before cooking, but thought it would be nice if there was an easy method. It honestly is pretty simple to just cut off the really tough parts. It just doesn't look as natural. Cheers.

Shiro_Nagase_340567

Hi Ben, I know this is a VERY old topic, but can you tell me if you went with the blanching method and how it worked out? I really want the Japanese style thinly sliced beef tongues for the BBQ! But the skin... So much work trying to do it the normal way.

guy_166244

Reigniting an old thread here, but have bounced past this one a couple of times, thought I should contribute.

The best method I have come across for peeling raw is to freeze the tongue first, then use a sharp knife (or peeler) to slice away the skin.

I do this method because I use tongue in japanese curry and want to cook the meat in the sauce to maximise flavour mingling.