Sous Vide Beef Tongue

Ingredients

• 2-3 pound beef tongue
• 2 tablespoons unsalted butter
• 1 cup white wine
• 3 garlic cloves (smashed)
• 1 bay leaf
• 1 teaspoon orange zest
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon champagne vinegar
• 2 teaspoons brown sugar
• 2 teaspoon mustard
• 1 tablespoon cooking oil (for searing)
• Cornstarch slurry (optional to thicken bag juices for gravy)
• Fresh lemon (for serving)

Instructions

1. 1

   Heat a sous vide water bath to 158F degrees.

2. 2

   Place all the ingredients in a vacuum seal bag and seal.

3. 3

   Cook in the water bath for 36 hours.

4. 4

   Remove from the water bath and remove the tongue from the bag, reserving the bag juices to make gravy.

5. 5

   Let cool to the touch then use your hands to gently peel the skin away from the tongue.

6. 6

   Heat a skillet over medium high heat and add the oil (I prefer avocado oil). Sear the tongue for 30 seconds per side and remove from heat.

7. 7

   Slice and serve with the gravy and a squeeze of fresh lemon.

8. 8

   *To make the gravy, simmer the bag sauce and slowly add the cornstarch slurry (1 tablespoon water mixed with 1 tablespoon cornstarch) until desired thickness is reached. Add more or less slurry as needed.