A while back I had done an article on sous vide beef tongue. So I thought it was time for another round of beef tongue. Again the plan was to sous vide it to start with. But I wanted to try to replicate a dish I had eaten before.
The first time I had ever eaten tongue was at a little basque restaurant here in town. It was a really amazing and eye opening experience. So to start with I sealed my beef tongue up in a bag simply seasoned with salt, pepper and a little olive oil.
I didn’t want to go to heavy handed on the way it was seasoned because I wanted the flavor of the beef to speak for itself. Once I got it all sealed up I heated up my water bath to 170 F. My plan was to cook it the same way that I did the last tongue. However I wish looking back that I would have gone a longer time. I only cooked it for around 10 hours.
This time around the beef tongue that I got was significantly bigger. If I had gone just a little bit longer I think it would have had a slightly better texture and flavor. Now having said that it still turned out amazingly tender and delicious. Continue reading