Beef tongue sous vide tips?

In the Sous Vide Recipes Forum
Made a sous vide beef tongue for tacos........130 degrees F for 48 hours. Tongue was very pink and not as tender as I had hoped. Because further cooking is involved, it was not a loss. BUT...this wasn't a great result. If I do tongue again, I will use a higher temperature.

4 Replies So Far

No complaints in the taste department.
I've heard a few different suggestions for sous vide tongue and they were all at higher temperatures but all over the place. I wish I could remember where I got them from but I didn't note it at the time. Here's what they were:

170F / 76C for 24-48 hours
158F / 70C for 24hrs
140F / 60C for 48 hours
I put the tongue back in the sous vide for 24 hours at 170F. Extraordinary difference ! Tender beyond belief and an exquisite taste. Next time I will prepare at 170 for 48 hours and not the two temperature rigamarole I went through.
Good! I'm glad it came out nice and tender for you!

Reply to this Topic

In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.

placeholder image