Serves 10
2910 min
Sous Vide Grass-Fed Beef Tongue and Cheeks
Recipe GLPR0673cee209b187
A sophisticated sous vide preparation of grass-fed beef tongue and cheeks, cooked for 48 hours at low temperature to achieve ultimate tenderness, then finished with a quick sear. The tongue is thinly sliced and topped with fleur de sel, while the cheeks are shredded and seasoned. This nutrient-dense dish showcases the depth of flavor from quality grassland beef.
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Ingredients
1 whole grass-fed beef tongue
3 pounds grass-fed beef cheeks
2 to 3 tablespoons chili dry rub or spice blend
Kosher salt, to taste
Freshly ground black pepper, to taste
4 tablespoons grass-fed butter or ghee
2 tablespoons bacon grease
Fleur de sel (finishing salt) for garnish
Directions
Generously coat both the beef tongue and beef cheeks with the dry rub spice blend, kosher salt, and freshly ground black pepper, ensuring even coverage on all sides.
Place the seasoned tongue in one vacuum-seal bag and the seasoned cheeks in another, dividing the butter or ghee evenly between the two bags (about 2 tablespoons per bag). Remove as much air as possible using a vacuum sealer, then seal tightly.
Set your immersion circulator to 158°F and fill your water bath container accordingly. Once the water reaches temperature, carefully submerge both sealed bags and cook for 48 hours, maintaining the temperature throughout.
After 48 hours, carefully remove the bags from the water bath and allow them to cool slightly on a cutting board. Pat the meat completely dry with paper towels.
Using a sharp knife, carefully peel away the outer membrane and skin from the beef tongue, then trim away any remaining taste buds and connective tissue until the tongue surface is smooth and clean.
Slice the cleaned beef tongue crosswise into ½-inch thick slices.
Heat the bacon grease in a large cast-iron skillet over medium-high heat until shimmering. Working in batches if needed, sear the tongue slices for 2 to 3 minutes on each side until a golden crust forms. Transfer to a serving plate.
In the same cast-iron skillet, sear the beef cheeks for 2 to 3 minutes on each side until golden brown on the exterior. Transfer to a separate plate and immediately shred the meat using two forks until it reaches a coarse, pulled consistency.
Top the sliced tongue with a pinch of fleur de sel. Season the shredded beef cheeks with additional kosher salt and freshly ground black pepper to taste. Serve immediately while still warm.
