C1A and C2C Braised Lamb Tongues (BEL-1-2)

Place the spices and herbs in a muslin bag and tie securely. Combine table salt, garlic and zests in a pan with 2.5kg of the water and bring to the boil. Simmer for 5 minutes, Then remove from the heat. Set aside to cool to room temperature. Add the nitrite salt and cool completely. Add the lamb tongues and refrigerate for 48 hours. Remove the to ngues from the brine and soak in several changes of cold water for 2 hours. Preheat a water bath to 60?C/140?F. Place the tongues in a sous-vide bag with X00g water, seal at full pressure and cook the water bath for 48 hours. Remove from the water bath and cool at room temperature for 15 minutes. While still warm, peel the membranes from the tongues, then place the tongues in room-temperature water for 15 minutes. Chill to 5?C/41?F in a blast chiller or over an ice bath. When cold, cut half the tongues into pieces measuring 2 x 0.5cm. Cover and refrigerate, along with the remaining whole tongues, until needed.