Beef Tongue and Guanciale Take a Bath

The kitchen's new immersion circulator works its low and slow magic on Deep Creek Ranch beef tongues. Beef tongue also recently made an appearance on the menu braised, with fingerling potato hash and local radish salad.

The guanciale in this panini with mustard sauce also got cryo'ed and took a dip in a 69 degrees Celcius water bath for several hours. Guanciale is unsmoked, cured pork cheek.

One thought on “Beef Tongue and Guanciale Take a Bath

  1. That sandwich is money in the bank. Would like it a little larger if it were to be lunch but it did the trick as a warmup to dinner last week. The mustard was insanely good too!

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