Sous Vide Ox Tongue Recipe

Recipe By Slurrp

Sous Vide Ox Tongue is a tender and flavorful dish that showcases the unique taste and texture of ox tongue. The tongue is first marinated in a flavorful mixture of herbs and spices, then cooked sous vide for several hours to ensure a perfectly tender result. After cooking, the tongue is seared to create a crispy exterior, and served with a tangy sauce. This dish is a true delicacy that will impress your guests and leave them wanting more.

23 Rating -
Non Vegdiet
2hr total
2hr total
Sous Vide Ox Tongue

ingredients serve

Ingredients for Sous Vide Ox Tongue Recipe

  • 0.13 Ox Tongue
  • as per your need For The Marinade
  • 0.03 cup Soy Sauce
  • 1/4 tablespoon Worcestershire Sauce
  • 1/4 tablespoon Brown Sugar
  • 1/4 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Dried Thyme
  • 0.13 teaspoon Dried Rosemary
  • 0.13 teaspoon Paprika
  • 0.06 teaspoon Black Pepper
  • 0.06 teaspoon Salt
  • as per your need For Serving
  • as needed Tangy Sauce Of Your Choice

Directions: 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.
calories per serving
15 g Fat5 g Protein61 g Carbs7 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp