“tongue in cheek” Recipe
smoked beef tongue, braised beef cheek, garlic puree, brioche
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Braised Beef Cheek
In a large skillet, heat the olive oil over medium heat. Season the beef cheek with salt and black pepper, then sear it in the skillet until browned on all sides.
Braise the Beef Cheek
Add the beef broth and fresh thyme to the skillet. Cover and reduce heat to low, allowing the beef cheek to braise for about 2.5 to 3 hours or until tender. Make sure to check occasionally and add more broth if needed.
Prepare the Garlic Puree
While the beef cheek is braising, prepare the garlic puree. Boil the garlic cloves in water for about 10 minutes until softened. Drain and transfer to a blender. Blend until smooth, adding a little olive oil if necessary to achieve the desired consistency.
Toast the Brioche
In a separate skillet, lightly toast the brioche slices until golden brown on both sides. Set aside.
Assemble the Dish
Once the beef cheek is tender, slice it thinly. On each toasted brioche slice, spread a layer of garlic puree, add slices of smoked beef tongue, and top with the braised beef cheek. Serve immediately.
