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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).
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
Good Substitutes for Tongue
Ox's tongue, and Calf tongue
Traditional Dishes for Tongue
Lengua de Res, and Tongue Salad (Tunge Salat)
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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.
131°F for 2 to 3 Days (55.0ºC)
140°F for 2 to 3 Days (60.0ºC)
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!