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Cooking Beef Tongue
Asked by Jonny on Thursday, June 17
Does anyone have a good sous vide method for cooking a beef tongue?
Thanks in advance.
4 Answers to This Question
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For sous vide beef tongue I've seen 60C for 48 hours and I think Thomas Keller suggests 70C for 24 hours. I'd love to hear what you end up doing with it.
Answered by Jason Logsdon on Friday, June 18
I tried 70C for 24 and while tasty I did find it a bit tough. I am trinking of trying the 60C for 48 next time however, the meat is very lean and I wonder if this will make it any softer?
Answered by Jonny on Monday, June 21
I think the 60C for 48 hours would definitely make the sous vide beef tongue softer than the 70C for 24 hours. The extra time should allow more of the meat tissue to break down and tenderize.
Answered by Jason Logsdon on Sunday, June 27
I just used 70 C (158 F) for 40 hours and the tongue was extreamly tender. Spiced w salt, marjoram, lemon juice and a small amount of oregano. I also put the tongue in while it was still frozen. IMO, this is the best way to cook this cut of meat.
Answered by eddie on Thursday, April 05
You can also find a lot of sous vide information, as well as over 100 recipes, in our book Beginning Sous Vide
which you can get at Amazon.com or as a pdf download
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