Cooking Beef Tongue

Asked by Jonny on Thursday, June 17
Does anyone have a good sous vide method for cooking a beef tongue? <br />Thanks in advance.

4 Answers to This Question

Please vote for your favorite answer by using the up and down arrows next to it.
Vote Up Link 44 Vote Down Link
Hi Jason, <br /> <br />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? <br /> <br />Thanks <br /> <br />Jonny
Answered by Jonny on Monday, June 21
Vote Up Link 43 Vote Down Link
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
Vote Up Link 38 Vote Down Link
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
Vote Up Link 3 Vote Down Link
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 or as a pdf download.

placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy