Beef Tongue - Sous vide

Ingredients

• 1 (2 to 3 pound) beef tongue

• 3 tablespoons ancho chili powder

• 2 tablespoons garlic salt

• 1 tablespoon ground cumin

• 1 tablespoon freshly ground black pepper

• 1 tablespoon canola oil

• 18 corn tortillas, warmed for serving

• 1 white onion, finely diced

• 1 bunch cilantro, leaves picked

• 2 cups thinly sliced radishes

• 3 limes, cut into wedges

Instructions

1. Set the Sous Vide to 158ºF (70ºC).

2. Season the tongue with chili powder, garlic salt, cumin, and pepper.

   Place in a large zipper lock or vacuum seal bag and seal using the

   water immersion technique or a vacuum sealer on the moist setting.

3. Place the bag in the water bath and set the timer for 36 hours. You

   will likely need to add water every several hours to keep the water

   level above the tongue.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove

   the tongue from the bag and pat dry with paper towels. Remove the

   outer layer of the tongue. It should easily peel off.

2. Separate the meat from any excess fat and shred or cut into small

   cubes.

3. Heat the canola oil in a large cast-iron skillet over high heat.

   When the oil just begins to smoke, add the tongue. Sear, stirring

   occasionally, until golden brown, about 2 minutes.

4. Serve the tongue on warmed tortillas (or keto alternatives such as

   boston luttuce), topped with onions, cilantro, radishes, and lime

   wedges.