Teriyaki Beef Tongue
Until I tried beef tongue at Nombe, I had no idea how good it could taste. Here's my first try at reproducing how they make it. The basic idea is to make a teriyaki marinade, bag the tongue with the marinade, and then cook it sous vide until it's incredibly tender. The marinade is mainly soy sauce and mirin, with a hint of garlic and ginger.
Ingredients
| 1 | beef tongue |
| 1/2 C | soy sauce |
| 1/2 C | mirin |
| pinch | minced garlic |
| pinch | minced ginger |
Instructions
A whole beef tongue is pretty intimidating to look at. I recommend poaching it and peeling it before viewing. Cook it sous vide for 48 hours at 60C, then refrigerate. The inside is much more appealing than the outside. Peel away all of the scary bits with a knife, and then cut the rest into cubes, and then put it back into the sous vide for another couple of hours to warm it up. Trimmed for the plate, the tongue is starting to look tasty. It's uniformly pink and tender, but it lacks grill marks and needs a little kick of flavor. So now comes the fun part: hit it with a blowtorch. I plated it with some japanese rice and a splash of sweet chili sauce. A teriyaki glaze would probably be good as well.
Method: Combine all ingredients, vacuum seal and cook sous vide at 60C for at least 48 hours. Cool, trim away outer layer, and cut into bite sized pieces. Reheat in the sous vide as needed. Caramelize the outside with a blowtorch and then serve.