Sous Vide Grass Fed Beef Tongue 'N Cheek
- Yield 8 servings
- Prep 48 hours 10 minutes
- Cook 10 minutes
- Total 48 hours 20 minutes
Sous Vide Grass Fed Beef Tongue 'N Cheek sits in the Beef section of Regbie. The card serves 8 servings. Plan on 48 hours 20 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 1 grass fed beef tongue
- 3 pound grass fed beef cheeks
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 4 tablespoon butter or ghee
- 2 tablespoon bacon grease
- Fleur de sel
Method
Salt the beef tongue and cheek liberally with your dry rub, salt, and pepper.
Vacuum seal each cut of meat in a packet with a pat of butter or ghee.
Plop the sealed bags into the water oven set at 158 F and let them steep for 48 hours.
Two days later, take out the meat and dry them off with paper towels.
Peel off the outside of the tongue and trim away any stray taste buds and goo.
Cut the tongue crosswise into ½-inch pieces.
Fry the cheek and tongue in a cast iron skillet with bacon grease over medium a hot burner for a few minutes on each side.
Move the tongues to a plate and sprinkle on fleur de sel. Move the cheeks to a plate and season with salt and pepper and shred the meat with a fork.
Kitchen notes
- Both the tongue and cheeks are tender and satisfying – perfect for lettuce-wrapped tacos or just as emergency protein.
