Sous Vide Grass Fed Beef Tongue 'N Cheek

A plate of sous vide cooked grass fed beef tongue and cheek.

5 from 1 vote

Sous Vide Grass Fed Beef Tongue 'N Cheek

Never in a million years did I think I would be cooking beef tongue and cheek, that is, without my SousVide Supreme! This method will take any unusual slab of meat and magically transform the meat into fork-tender braises.

Prep Time2 10

Cook Time10

Total Time2 20

Course: Dinner

Cuisine: American

Keyword: gluten-free, keto, low carb, paleo, Primal

Servings:

Ingredients

1 grass fed beef tongue
3 pound grass fed beef cheeks
3 tablespoon Chili 9000 seasoning or your favorite dry rub
Diamond Crystal kosher salt
Freshly ground black pepper
4 tablespoon butter or ghee
2 tablespoon bacon grease
Fleur de sel

US Customary - Metric

Instructions

Season 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.
Slice the tongue crosswise into ½-inch pieces.
Fry the cheek and tongue in a cast iron skillet with bacon grease over medium high heat for a few minutes on each side.
Transfer the tongues to a plate and sprinkle on fleur de sel. Transfer the cheeks to a plate and season with salt and pepper and shred the meat with a fork.

Notes

Both the tongue and cheeks are tender and delicious – perfect for lettuce-wrapped tacos or just as emergency protein.

Nutrition