Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Beef Tongue

Beef tongue requires a very long time to fully tenderize. For a medium-rare tender steak texture you can sous vide it at 131°F (55°C) for 2 to 3 days. If you are looking for a braise-like result choose any of the braising temperatures for a day or two.

Beef tongue requires a very long time to fully tenderize. For a medium-rare tender steak texture you can sous vide it at 131°F (55°C) for 2 to 3 days or for medium doneness use 140°F (60°C). If you are looking for a braise-like result choose any of the recommended time and temperatures below for cooking beef tongue. My ideal cooking time is 48 hours at 140°F (60°C).

About Tongue

Beef tongue is not something many people are interested in eating but this miscellaneous cut might surprise you. It is a common and popular dish in many different cuisines. Once cooked it looks like just another delicious beef cut.

The cow's tongue has a prickly outer skin that is removed by a multi-step process. You start by soaking it in cold water for several hours. Then trim the fat and cartilage. Afterwards you should let it boil in salted water with vegetables of your preferences. When it is tender, let it cool in the stock. Then you can simply skin it.

Now you can cook the beef tongue whatever way you like. Not only are main dishes made out of tongue but also side dishes like pickled tongue and sauces.

Surprisingly the consumption of tongue can be dated back to the Paleolithic hunters. The beef tongue is popular in the following cuisines: German, Portuguese, Persian, Korean, Japanese and many more. In North America, this cut is also used for sandwiches, casseroles and tacos. This is why you will find a variety of recipes to cook the tongue in. Other animals' tongues can be used in place of beef tongue, if you can't find beef tongue in your store.

Typical Cooking Methods for Tongue

Sous Vide, Braise, and Roast

Other Names for Tongue

n/a

Good Substitutes for Tongue

Ox's tongue, and Calf tongue

Traditional Dishes for Tongue

Lengua de Res, and Tongue Salad (Tunge Salat)

New to Sous Vide?

I'd like to invite you to join my FREE Sous Vide Quick Start email course. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
Join Now!

What is the Best Sous Vide Tongue Temperatures and Times?

Beef tongue requires a very long time to fully tenderize. I usually do 131ºF (55°C) for 2 to 3 days for steak-like, or 150°F (65.5°C) for 1 to 2 days for braise-like.
  • Tender Steak
  • Medium-Rare: 131°F for 2 to 3 Days (55.0ºC)
  • Medium: 140°F for 2 to 3 Days (60.0ºC)
  • Braise-Like
  • Tender Braise: 150°F for 1 to 2 Days (65.6ºC)
  • Firm but Shreddable: 156°F for 1 to 2 Days (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Days (73.9ºC)
  • Really Fall Apart: 176°F for 12 to 24 Hours (80.0ºC)

Do you have experience cooking tongue? Let us know your thoughts in the comments below!

Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Beef Tongue Recipes?

Sorry, no tongue articles found.

|

Sous Vide Tongue Comments

placeholder image