Beef Tongue Probz - Help~

peeps, i got a few questions... ._. help!

1. in terms of texture and flavor, is there a significant difference between the wagyu beef tongue and the grass fed beef tongue? if the wagyu is noticeably a lot better, where can i get some wagyu beef tongue (i live in NYC) online?

(i know the difference between wagyu beef, american wagyu and 'normal' beef but im only curious about whether the differences carries over to the tongue.)

2. im thinking about making some beef tongue steaks so what are some of the recommended water bath temperatures or temperature for doneness (or is it the same for the usual cuts of beef?)?

3a. what would brining do for this cut of meat and how long should i brine it for if one were to brine it? (does brining with herbs add any noticeable flavor difference?)

3b. what would the brining solution be? (obviously salt but is [brown?] sugar necessary? what difference does using the sugar make?)

much appreciate it if you guys can help me out! thanx!

Find more posts tagged with

Recipes Q's

Comments

fisher23

I've cooked beef tongue twice, the first time at 170°F for 36 hours with just a little olive oil and salt and pepper, It was good, great beef flavor, but I thought almost too soft. The next time I brined for five days in a corned beef brine and cooked at 158° F for 36 hours. I thought this was the best texture, great lean corned beef. Sorry, I have no idea about the difference in Wagyu toungue.

Brandon_Byrd_40557

Beef tongue isn't lean. It's already one of the fattier cuts, meaning that the Wagyu version is likely to be overkill if you're going to serve it as a steak. Most of the Wagyu tongue preparations I've seen (not that I've seen many) involve very thin slices for applications like shabu shabu.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

see what happens when I cut back on the red wine ...I get stupid....There are 64 calories in 1 ounce of Beef Tongue.

Calorie breakdown: 65% fat, 7% carbs, 28% protein.

tshewman

I've had grass - fed a few times, sliced thin (similar to shabu shabu style as @Brandon Byrd mentioned), cooked SV and served steak-like, cooked sv, pulled and then fried crisp, and done via CS corned beef. Of all, I liked the corned beef tongue followed by the shabu-shabu style. I've also had it (didn't cook it) as tacos and it was very good and I liked it pulled and crispy served over an egg. I wasn't a fan of the steak-like. So, is it bad to say, I've had allot of tongue? :-)

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Joule Abuse and now this...? OMG

tangma27

It's weird, in my experience, beef tongue is super fatty. But when you go to KBBQ places here in LA, its always sliced super thinly and super lean. Maybe it's because the fat isn't evenly distributed? IIRC, most of the fat of the tongues I've cooked was under the tongue and towards the back.

Jeffrey_Koo_III_405111

Thanks for the input, guys!

Jeffrey_Koo_III_405111

did you and Brandon delete your comments? i see the comments in the notification but i cant seem to find the actual comments : /

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I deleted part of mine and it didn't look like it looked like the rest stayed at least at that moment....@Brandon_Byrd_40557 could you repost about fat content and your thoughts on this dish for Jeffery? Please

Shachar_183567

Did you guys notice a significant change in texture from SV it, compared to pressure cooking it?