Sous Vide Ox Tongue and Beef's Cheeks

* using sous vide to prepare the tongue and cheek is real good - nothing much you have to do and they are just so tender and juicy! Unlike braising when the meat will loose flavour to the braising liquid, in slow cook, all the juice of the meat are retained inside the meat. All you need to do is to find a good sauce to go with it. The braising sauce from the oxtail recipe has a lot of the oxtail flavour, so the best to go with the tongue and cheeks!


Ingredients:
Ox Tongue x 1
Beef Cheeks x 2
Oxtail sauce (see Braised Ox Tail recipe)
Butter, salt and pepper

How to make:
1. Clean tongue and cheeks and wipe dry with kitchen towel.

2. Season with salt and pepper and place each of them in a vaccum bag with a dab of butter. (*if the tongue is a salted tongue, then you can omit with salt seasonings).








3. Set the temperature of the water bath machine to 80'C. Once temperature is reached, place the vacuum sealed tongue and cheek to the water bath. for the tongue, cook for 26 hrs while the cheek, 20 hrs will be enough. Check water level from time to time and add water if necessary.

4. After the cooking time is up, take out and remove tongue and cheeks from their bags.

5. Peel off the hard skin of the tongue gently, then slice up the tongue and cheeks to the thickness you desired and arrange on serving plate. Or you can pan fried each on a frying pan to give a more smoky flavour!

6. Bring the oxtail sauce to a boil and pour sauce on top of tongue and cheek on serving plate.

Enjoy!