Made a sous vide beef tongue for tacos........130 degrees F for 48 hours. Tongue was very pink and not as tender as I had hoped. Because further cooking is involved, it was not a loss. BUT...this wasn't a great result. If I do tongue again, I will use a higher temperature.
4 Replies So Far
p.s.
No complaints in the taste department.
I've heard a few different suggestions for sous vide tongue and they were all at higher temperatures but all over the place. I wish I could remember where I got them from but I didn't note it at the time. Here's what they were:
170F / 76C for 24-48 hours
158F / 70C for 24hrs
140F / 60C for 48 hours
I put the tongue back in the sous vide for 24 hours at 170F. Extraordinary difference ! Tender beyond belief and an exquisite taste. Next time I will prepare at 170 for 48 hours and not the two temperature rigamarole I went through.
Good! I'm glad it came out nice and tender for you!
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