Sous Vide Ox Tongue Recipe

Cooking Directions

• STEP 1.Prepare the ox tongue by removing any excess fat and trimming it into a uniform shape.
• STEP 2.In a large bowl, combine the marinade ingredients and mix well. Place the ox tongue in the marinade and let it sit for at least 4 hours, or overnight for best results.
• STEP 3.Preheat the sous vide water bath to 165°F (74°C). Remove the ox tongue from the marinade and place it in a vacuum-sealed bag. Seal the bag using a vacuum sealer.
• STEP 4.Place the bag in the preheated water bath and cook for 12-24 hours, depending on the size of the tongue. The longer you cook it, the more tender it will become.
• STEP 5.Once the cooking time is up, remove the bag from the water bath and carefully remove the ox tongue. Pat it dry with paper towels.
• STEP 6.Heat a skillet over high heat and add a small amount of oil. Sear the ox tongue on all sides until it is browned and crispy.
• STEP 7.Slice the ox tongue into thin slices and serve with your choice of sauce or accompaniments.
• STEP 8.Enjoy your delicious sous vide ox tongue!

Cooking Tips

• Make sure to trim the ox tongue before marinating to remove any excess fat or tough parts.
• For best results, marinate the ox tongue overnight to allow the flavors to penetrate the meat.
• If you don't have a vacuum sealer, you can use a ziplock bag and the water displacement method to remove the air from the bag.
• To achieve a crispy exterior, make sure the skillet is very hot before searing the ox tongue.
• Serve the ox tongue with a tangy sauce, such as a horseradish cream or a chimichurri sauce, to complement its rich flavor.

Storage and Serving

• Leftover sous vide ox tongue can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the slices of ox tongue in a hot skillet and cook until heated through.
• Serve the reheated ox tongue as a sandwich filling, in tacos, or as part of a charcuterie board.