Sous Vide Beef Tongue served Medium Rare

Dee_81944

Hi Everyone,

I had this amazing beef tongue at my local izakaya restaurant. It was served medium rare. It was super tender yet it was medium rare. I tried to duplicate it at home by skinning the tongue in its raw state and then quickly seared it like they said did (what the waitress said). Well my instincts were correct...it was tough and toothsome. Which I do not mind if I was quickly grilling it like at a Korean restaurant, but I want to have it exactly like I had it at the izakaya restaurant. Frankly, I am going broke paying $24 for 10 tiny slices of beef tongue. Could someone help me trouble shoot this? The only thing I can think of is it was sous vide?

Thanks!

JasonWirth_68226

Can you describe it a little, more? If you have a photo it would really help.

Since you mentioned an izakaya I assume that this is tataki style. My guess is that it wasn't sous vide. While it's possible that it was, sous vide as a tecdnique isn't that popular in Japan. The use of enzyme tenderizers (e.g. papaya) is more popular in Asian cooking, not sure about Japanese cooking however. Lastly, cutting the meat with/against the grain plays a large role too. Cutting against the grain makes it more tender.