Sous Vide Beef Tongue

INGREDIENTS:
2 whole beef tongue
Kosher salt
Freshly ground black pepper
2 ½ cups beef stock

Start out by placing a rinsed tongue into a sous vide safe bag. Add in 1 ½ TBSP of Kosher Salt and a generous amount of freshly ground black pepper. Pour in 2 ½ cups of beef stock and set aside. The other tongue will be seasoned simply with Kosher salt & pepper and vacuum sealed.

Place the bag with liquid in it in the water bath. Use the water displacement method and clip the bag to the side of the container to keep it in place. Sous vide both tongues at 158F for 36 hours. You can also use frozen tongues straight from the freezer, with the same results, since this is cooking for so long.

After 36 hours, remove the tongues. Peel the outer membrane using a sharp knife. Finish up by scraping & cleaning off the layer of skin under the membrane. A vegetable peeler works perfectly for this.

So what to do with this? How about straining the beef jus and building some melt in your mouth beef tongue French dip sandwiches? Conversely, cube up your beef butter and sear on high heat on all sides. You now have makings for some out of this world lingua tacos!