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 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)

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

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