Sous Vide Tacos de Lengua Recipe (2024)

FAQs

How do you cook beef tongue sous vide? ›

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.

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.

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.

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous vide cooking.

Place tongue into a soup pot. Season with salt and pour in enough water to cover. Bring to a boil and cook until the outer skin begins to peel off, 2 1/2 to 3 hours. Peel off skin and discard.

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 [*].

However, like other organ meats, cow tongue should make only occasional appearances in your diet; consuming organ meats on a regular basis is unhealthy because of their cholesterol content. Cholesterol aside, cow tongue does offer some advantages, providing protein, vitamins and minerals.

Eating protein-packed cow tongue is excellent for your physical and mental health with plenty of nutritional benefits. Beef Tongue, while not quite packing the same punch as Liver or Kidney, it is rich in immune-boosting vitamins and minerals, including iron, zinc, choline, and high in Vitamin B12.

Prepared correctly it is melt-in-your-mouth tender (from slow braising) and flavorful (because it's a muscle that got a lot of exercise). If you chop it up enough the texture isn't an issue. Its home of homes is truly in a taco, slathered with tomatillo salsa verde.

What goes well with tongue? ›

The beefy taste of ox tongue also matches well with traditional beef condiments such as horseradish or mustard; Ollie Moore pairs it with earthy celeriac and umami-packed Marmite bread.

Also, tongue is a part of Albanian, Argentine, Brazilian, Bulgarian (tongue with butter), British, French, Indonesian (semur lidah or beef tongue stew), Italian (typical dish in Piemonte and Liguria), Colombian, Chinese (braised), Japanese, Korean (hyeomit gui), Filipino, Lithuanian, Latvian, Norwegian, Mexican, ...

First, you're going to boil it 2 to 3 hours. Then you're gonna peel it. You don't want to eat the skin. It is very, very tough.

Benefits of Sous Vide Steak

The first benefit is that sous vide allows you to cook a perfectly done steak every time. The other benefit is the ability to turn tougher, but more flavorful, steaks such as flank steak into very tender steaks through longer cooking times.

Beef Tongue is finally back in fashion after a decades long hiatus. With soft tender meat that has both lean and fattier parts, this weird-looking organ meat has a lot going for it so don't be put off by its appearance.

For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy. If the recipe says to cook something for between one and four hours, it's probably not recommended to cook it for 12.

It could be the added salt. Salt will draw the moisture out meat. By salting it, even lightly, then leaving it for 3 hours in the Sous Vide bath, you gave the salt the opportunity to draw moisture from the steak and tighten it up. This makes a steak tough.