Beef Tongue (Lengua)

Ingredients for 8

• 3-5lbs of beef tongue

• SEASONING MIX:

• 3 tablespoons brown sugar

• 1 1/2 tablespoons paprika

• 1 1/2 tablespoons salt

• 1 1/2 tablespoons ground black pepper

• 1/2 tablespoon of onion powder

• 1/2 tablespoons garlic powder

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 170.0ºF / 76.7ºC.

• Step 2

  Place beef tongue and half of the seasoning mix in vacuum seal bag.

• 

  Step 3

  Vacuum seal bag and submerge under water. Place a weight or rack to keep bag submerged.

• Step 4

  Set Anova to 24-48 hrs.

• 

  Step 5

  Remove tongue and pour remaining liquid (from bag) into a bowl.

• 

  Step 6

  Remove membrane/skin by piercing tongue with knife. The membrane/skin should peel easily.

• Step 7

  Slice, shred, or cube meat. My personal recommendation is the finishing step in this recipe!

• Pan Fry On Stovetop

• Step 0

  Slice meat into cubes, use a half cup of juices, and use the remainder of the seasoning in a non-stick frying pan.

• 

  Step 1

  Let the meat sit in the pan for a couple of minutes until meat forms a crust. Stir pan until all sides of the meat are slightly crispy.

• Step 2

  Enjoy in tacos, rice, or eat as is!

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