What temperature to sous vide beef tongue?

Cooking. Season the beef tongue with salt and black pepper. Put the it into the vacuum bag and seal it. Submerge the vacuum bag into the preheated water at 75°C/167°F and cook for 24 hours.

What temperature is beef tongue done?

Cook all organ and variety meats (such as heart, kidney, liver and tongue) to 160 °F (71.1 °C) . Cook all raw beef steaks and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source.

Can you smoke beef tongue?

Rub oil all over Beef Tongue, covering completely. Add Salt and Pepper to taste. Add Cookinpellets 100% Hickory Pellets to your smoker and set the temperature to 275 degrees F. When the smoker has reached 275 degrees F, place Beef Tongue in Smoker.

Why is my beef tongue tough?

Why is my beef tongue tough? Oops! Sounds like you didn't cook it for long enough . Tongue meat requires a long cooking time to break down all the muscle fibers enough to result in a tender cut.

How do you know when beef tongue is cooked?

After completing the cooking time, test the doneness of the beef tongue with a meat thermometer. Tongue is ready to eat when it reaches an internal temperature of 160 degrees Fahrenheit . Next, take the cooked tongue out of the pot and place it on a cutting board to rest for five to ten minutes.

Can you eat beef tongue medium rare?

Alternately, Chris Cosentino recommends freezing the tongue and peeling with a thick vegetable peeler. Place it between two spoons, all tied together, so that it lays flat as it freezes. He then recommends serving rare or medium rare tongue in several familiar preparations, such as grilling, searing or sauteeing .

Can you eat too much beef tongue?

The nutritional downsides of beef tongue A 100-gram portion of beef tongue contains 22 grams of fat, including 8 grams of saturated fat and 1 gram of trans fat. Consuming a high amount of saturated fats can lead to raised levels of harmful LDL cholesterol and increased inflammation [*].

What is cooked beef tongue called?

Due to the workout this muscle receives during the animal's life, lengua is typically braised or slow cooked, which softens and tenderizes the meat. Lengua includes both the tongue muscle and a section with fat and connective tissue at the root end of the cut.

Why does beef tongue taste so good?

The meat boasts a mild, somewhat fatty flavor since it consists of pure muscle . The closest thing most people will relate to is a Roast Beef type consistency and fattiness. When cooked, it has a lovely melt-in-your-mouth texture.

What's the difference between ox tongue and beef tongue?

Beef tongue, also commonly referred to as Ox tongue, falls into the same category as cuts of meat like pig's trotters, lamb kidneys and pig's ear . They're cuts of meat that perhaps we are a little scared to eat, but if we try it just once, we'd see what we were missing out on.

What temp should cow tongue be?

Tongue is ready to eat when it reaches an internal temperature of 160 degrees Fahrenheit . Next, take the cooked tongue out of the pot and place it on a cutting board to rest for five to ten minutes. While the tongue is still warm, face it upwards and cut lengthwise into the outer skin with a paring knife.

What temperature do you sous vide beef topside?

I like 135° and 9 hours. While the water is heating up, remove the beef from the fridge.

Sous Vide Tacos de Lengua Recipe (2024)

Mexican
Sous Vide Beef
Beef Mains
Tacos

J. Kenji López-Alt

Culinary Consultant

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

Learn about Serious Eats'Editorial Process

Updated March 26, 2019

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The best tongue tacos I've had anywhere come from Rosticeria Cancun in East Boston's Maverick Square. Chef/owner Lionel Betancol braises the beef tongues in a rich tomato and onion-based broth before piling it into soft corn tortillas. It's an incredible dish, and one that'll make a believer out of anyone who's ever been afraid to try tongue. It's also quite involved to make.

Enter sous vide.

Not only does cooking a tongue sous vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices.

Use those same juices combined with a bit of canned chipotle, and you've made yourself an easy salsa to go with it. I like to cook down the braised tongue in a skillet until it starts getting a bit crispy on the edges. Tongue is very moist, so you'll definitely want to go with the traditional double-wrap of corn tortillas.

Note: If you don't have a water bath, combine the seasoned tongue, cilantro, onion, tomato, and fat in a medium saucepan and add 1 cup chicken broth. Bring to a boil, reduce to a sub-simmer, cover and cook until completely tender, about six hours, topping up with extra liquid as necessary.

Allow to cool and continue recipe as directed from step two. The best way to heat corn tortillas is to dip one in a bowl of water and transfer it to a hot non-stick or cast-iron skillet. Cook on the first side for about 30 seconds to a minute, then flip it over and cook just until the surface moisture has evaporated. It should be lightly charred in spots. Place the tortilla in a clean folded dish towel and repeat with the rest, stacking them as you go.

We Tested 19 Sous Vide Machines (Immersion Circulators)—Here Are Our Favorites

Recipe Details

Sous Vide Tacos de Lengua Recipe

Active20 mins

Total72 hrs

Serves4to 6 servings

Ingredients

1 cow or veal tongue, about 1 1/2 pounds
Kosher salt and freshly ground black pepper
6 stems cilantro
1 medium onion, split in half
1 roma tomato, split in half
2 tablespoons duck fat, pork fat, or canola oil
4 chipotle chiles in adobo sauce, plus 1 tablespoon sauce
1 lime
16 to24 corn tortillas
Chopped onions, scallions, cilantro, and limes for serving

Directions

Season tongue with salt and pepper and place in vacuum bag with cilantro, onion, tomato, and fat. Cook at 170°F until completely tender, at least 24 hours, and up to 48. Place bag in ice bath and cool completely, about 15 minutes.
Open bag carefully and pour contents into large wire-mesh strainer set over bowl. Transfer tongue to cutting board and discard remaining solids. Carefully peel outer membrane off of tongue and discard. Chop tongue into 1/2-inch pieces.
Combine chipoles, adobo sauce, and half of liquid from tongue in blender and blend until smooth. Season to taste with lime juice and salt. Set aside. Combine tongue and remaining liquid in heavy-bottomed 10 or 12-inch skillet. Bring to a simmer over high heat, reduce to medium and cook, stirring frequently, until liquid is reduced and tongue has started to crisp, about 8 minutes. Season to taste with salt and pepper.
To serve, wrap a scoop of tongue in a double layer of corn tortillas. Top with chipotle sauce and diced onions, scallions, or cilantro as desired. Pass additional lime wedges.

Special Equipment

Sous Vide Water Oven

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We Test the $199 Sous Vide Circulator From Anova

Nutrition Facts (per serving)
524	Calories
32g	Fat
34g	Carbs
26g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories	524
% Daily Value*
Total Fat 32g	41%
Saturated Fat 10g	49%
Cholesterol 150mg	50%
Sodium 283mg	12%
Total Carbohydrate 34g	12%
Dietary Fiber 6g	20%
Total Sugars 2g
Protein 26g
Vitamin C 17mg	84%
Calcium 79mg	6%
Iron 4mg	23%
Potassium 470mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sous Vide Tacos de Lengua Recipe (2024)

Sous Vide Tacos de Lengua Recipe

Ingredients

Directions

Special Equipment

This Recipe Appears In

FAQs

What temperature to sous vide beef tongue? ›

What's the difference between ox tongue and beef tongue? ›