So…I bought an Anova Sous-Vide precision cooker a couple months ago after reading about the hype. Long story short, I can’t cook chicken or steak any other way now!
I was searching for something different to sous-vide and came across Serious Eats recipe for Tacos de Lengua. Yes, (cow) tongue tacos.
I have had cow tongue a couple times in the past at Green Dot Stables, and loved it, so I figured I would take a stab at sous-viding a cow tongue in hopes of having some epic cow tongue tacos.
The rest of the ingredients were purchased at Honeybee Market in Detroit, Michigan.
The recipe called for rendered duck fat but I was unable to source some quickly, so Tim at Detroit BBQ Company hooked me up with some smoked beef fat. Tim’s awesome girlfriend Tracey also hooked me up and let me use her vacuum sealer!
The recipe was pretty straight forward, however, I have never sous-vide’d anything for longer than an hour. The 24 hour long sous-vide bath had me second guessing myself, but I said fuck it, what could go wrong? If all else failed, I could order pizza.
I started the bath at 3:20 PM Eastern on Saturday…
…and pulled it out at 4:30 PM Eastern on Sunday.
Needless to say, it looked pretty much the same coming out as it did going in.
The first thing that needed to be done was remove the outer membrane. A thin layer of plastic-like skin covering the muscle.
Once removed, sliced and cut into 1/2 inch cubes.
Cook in a pan for about 10 minutes on high to crisp everything up.
Lessons learned over the last 48 hours…
- I can’t be a cook and a photographer at the same time. It’s pretty much impossible.
- I can’t believe how good I made cow tongue taste!!!!
If you have never tried cow tongue, I highly recommend you do. As long as it is cooked correctly, you will love it!
Stay tuned for a photo documentary in the coming weeks. It has to do with food. The best food in the world. Polish food!