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A plate of sous vide cooked grass fed beef tongue and cheek.
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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 d 10 mins
Cook Time10 mins
Total Time2 d 20 mins
Course: Dinner
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo, Primal
Servings: 8
Calories: 608kcal



  • 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?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 608kcal | Carbohydrates: 8g | Protein: 60g | Fat: 36g | Fiber: 2g | Sugar: 1g