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The one and only

This is a tongue in cheek recipe to go with our One and Only lunch.

1 whole grass fed beef tongue
3 pounds of grass fed beef cheeks
2-3 tablespoons Chili
Kosher salt
Freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons bacon grease
Fleur de sel

Dust the beef tongue and cheek with chilli, salt and pepper. Vacuum seal each packet with a pat of butter. Plopp the sealed bags into the water oven set at 158 F and let them steep for 48 hour. Two days later, take out the meat and dried 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 before frying them in bacon grease over medium high heat. The tongue “steaks” take a couple minutes to crisp on each side. Sprinkle the tongue with fleur de sel on each piece. The beef cheeks are much less work. Dry off each piece and sear them in bacon grease on each side. Then season with salt and pepper and shredd the meat with a fork