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.
gluten-free, keto, low carb, paleo, Primal
grass fed beef tongue
grass fed beef cheeks
Chili 9000 seasoning
or your favorite dry rub
Diamond Crystal kosher salt
Freshly ground black pepper
butter or ghee
Fleur de sel
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.
Both the tongue and cheeks are tender and delicious – perfect for lettuce-wrapped tacos or just as emergency protein.
Tried this recipe?