How to cook sous vide beef cheeks

Published: 25-Feb-2018 (23:14); Viewed: 3699; Difficulty: 3 out of 10

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How to cook sous vide beef cheeks
Beef cheeks is a very interesting cut of meat. Despite this is a proper muscular bit, it is often classified as an offal. This is very unusual muscle, because this is most hard working muscle in the cow. As a result it is the most tough meat in the caw, but also, this meat is very rich in flavours. Beef cheeks are full of collagen and tendons, and cooking process should take a long time. Of course, to preserve as much aroma as possible, it is better to use lover temperature and consequently longer time.

The best results can be achieved by sous vide technique. In this recipe I will tell, how to cook sous vide beef cheeks and how long it will take. Sous vide technique allow to use any cooking temperature and keep all product flavours sealed in vacuum bag, but you should pay by longer cooking time. Therefore, Sous vide is ideally suitable for ox cheeks and results will always be excellent!

Sous vide technique is extremely simple. When you read how to cook sous vide beef cheeks, you can understand, that this is very easy to repeat technique, which always work.

step-by-step instructions

  1. Ingredients are simple. You can choose anything you like. All ingredients will be given here for one ox cheek:
    • Ox cheek. The average weight is 250-300gm.
    • Unsalted Butter – 30-50gm. It is important to use unsalted butter for careful salt calculations.
    • Garlic – 2-3 cloves, sliced
    • Thyme – 4-5 branches
    • Bay leaf -2-3
    • Black pepper corns – 1/4 tsp
    • Beef stock concentrate, or gravy granules – 1 tsp
    • Salt. 0.7% of meat weight. Roughly, use 1/4 tsp of salt for each 200gm meat. In will be slightly under-salted, but it is ok.

  2. Because these beef cheeks were trimmed very well by butcher, I can’t show, what you should do with them. But, in fact, you should trim all outstanding tendons and all non meat bits, including fat, if any.

    On the very high heat, brown each side of ox cheeks. This will make better taste of the final dish. Don’t shy to use highest possible pan temperature. You can do it completely without oil. In fact, you can omit this step, but the final result will be much better with this browning.

  3. Vacuum pack all ingredients. One beef cheek per bag. Unfortunately, due to very long cooking time, it is impossible to use cling film wrap or zip-bags. Only properly sealed wacuum bags can be used.

  4. Cook in sous vide 48 hours at 65° C. Yes, this meat should be cooked 48 hours, or 2 days.

  5. Serve immediately with sauce from the bag. Or you can store it in the bag for few days. If you plan to store for a long time – freeze it in the bag. As you can see, how to cook sous vide beef cheeks, it is very simple, but long.

tips and tricks

  • It is very important to use proper amount of salt, because you will have no chance to adjust it later.
  • After cooking, you can freeze meat in vacuum bags. Befoer serving – worm them up in very hot, almost boiling hot water.
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by: Librarian
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tags: offal; restaurant recipes; sous-vide

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