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Beef Tongue

tangma27

1. Does anyone know where to get Beef Tongue in SoCal?

2. Does anyone have any suggestions on how to cook beef tongue to eat more like steak? I'd love to hear suggestions regarding brining/curing/cook times and temperatures!

3. Kinda off topic but I was thinking about the peking duck recipe and was wondering if anyone thinks that cooking things at conventional hot temperatures, taking out meat to let it reach equilibrium, putting it back in at hot oven, and repeating process until its reached internal doneness has its benefits over sous vide in developing a crust and even cook? Definitely depends on the meat you're making but ya get my point.

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Amos_Schorr_168815

I'm sure it's possible to make it eat like steak, but it would be difficult. Tongue is really tough and chewy unless it's cooked for a looooong time, and at that point, I think it's much more soft than a steak. You'll have to balance the chewiness and softness, and that's not an easy thing to do. I'm also not sure brining will have as much of an impact given how long you have to cook tongue for. I'm sure someone is going to come along and show me why I'm wrong, but I've had a lot of tongue (ladies

) in both lengue and jewish deli style.

And why would this cook something more evenly and result in more crispiness than sous vide-->cryofrying?

tangma27

Hmmmmm I was thinking the curing process would change the texture to make it firmer if we brined with a bit of instacure and salt etc. Thomas Keller has a recipe that brines the tongue for a month then cook at 70c for 24 hours. Maybe I'll try that except maybe brine it just for a 4/5 days or however long it takes to reach equilibrium and see what that gives me. Actually.......I'll prob just do the Chef Steps recommended temp haha.

I think deep frying after sous vide is great-I've done it many times and its delicious. It's just different I suppose. I think that roasting gives a different flavor.

Matthew_Snyder_68770

Belcampo, DTLA.

Also, check to see if your local farmers market has any butcher purveyors. The one that comes to Encino often has off cuts like tongue and cheek, but you have to be in line super early and be prepared to thumb wrestle with half a dozen restaurant chefs to claim the prizes.

tangma27

Ooo thanks Matthew. Michael M. also recommended them. I actually found a couple places that sell them-Electric City Butchers which is around $4 a pound according to the butcher but their systems are down and he's getting back to me. Apparently 99 Ranch also sells them for around the same price. I live in Orange County so I don't think I'd be willing to wrestle with the chefs LOL.

I'll check the Irvine farmer's market this saturday and report back! I live like two minutes away LOL

Matthew_Snyder_68770

Bah, 99 Ranch. Should've thought of that one. Cook Fail. Sad face.

tangma27

It's ok...I'm chinese..and a regular of the grocery store and I forgot LOL

fisher23

I would SV it for 24-36 hours at 60°C just like the recipe for corned beef. The only way I have done it was to corn it, followed the CS recipe for corned beef using beef tongue. The texture was great firmer than when I have pressure cooked it, more steak like and not tough. I recommend 24-36 hours because it doesn't have the fat to render.

tangma27

Hmm looks like i got some experimenting to do!

tshewman

Have don SV for 6 hours @70C and it was steak like and ok,(2nd pic), Repeated that, shredded it (ala Mugaritz) and sauteed until crisp served on an egg yolk and aerated corn bread. My favorite was turning into corned beef (bottom pic).

tangma27

Ah yes! That helps so much. You are the best haha

Gorm3sa_298551

http://mobile.seriouseats.com/recipes/2012/05/grilled-beef-tongue.html

This grilled beef tongue is phenomenal if you'd like to give it a try...

tangma27

Thanks!!! Will give it a whirl sometime-looks amazing

Matthew_Snyder_68770

Went out to the Jollibee in Eagle Rock for lunch today. Turns out there's a Seafood City Filipino market right next to it. Made me think of this thread, wouldn't be surprised if you could find lengua in their butcher section. They have locations in Cerritos and Irvine.

tangma27

Oh thanks for reviving this! Turns out there are a ton of places that sell tongue in our area :P...one more to add to the list though!