Sous vide braised beef cheeks

Adapted from Simon Lewinson on eGullet

There have been lots of discussions on eGullet about sous vide beef cheeks. It has been difficult to find a time and temperature which really suits this lovely cut of meat. Simon Lewinson has had success with this recipe and shared it with the community.

Time

9 hours 30 minutes total: 30 minutes attended, 9 hours unattended

Difficulty

easy 

Special requirements

sous vide 

Yield

3000 g (servings 6)

Ingredients
Weight
Volume
Procedure
A
Olive oil
40 g
21 tbsp
1
Heat in a cast iron pan over high heat.
B
Beef cheeks, trimmed, sinew and silver skin removed
3000 g
6 cheeks
2
Add to pan.
3
Leave the meat in one place in the pan until golden brown on one side only, about 1 minute.
4
Remove from pan. Set aside.
C
Olive oil
40 g
21 tbsp
5
Add to pan and heat.
D
Carrots, roughly chopped
180 g
3 medium
Garlic, minced
6 g
2 cloves
Brown onion, sliced
110 g
1 medium
6
Add to pan and sauté until well browned, about 12 minutes.
E
Medium sherry
500 g
500 ml / ½ quart
Red wine
500 g
500 ml / ½ quart
Bay leaves
2 g
3 leaves
Thyme
2.5 g
3 tsp
Rosemary
2.5 g
3 small sprigs
7
Add to pan and simmer to reduce the liquid to 200 g.
8
Vacuum seal the beef cheeks C in pairs with equal amounts of the reduced sauce.
9
Sous vide at 81°C / 178°F for 9 hours.
0
Remove cheeks from bag. Reserve bag juices.
-
Reduce juices to a glaze. Strain through a fine sieve and return to pan.
F
Salt
2 g
=
Season the sauce.
q
Gently toss the reserved beef cheeks in the sauce to bring to serving temperature. Be careful not to overheat them.

Type stew

Author

Yield

g

Servings

Serving size 500 g

Serve

Per
serve
Energy (kcal)810.1
Energy (kJ)3392.2
Protein (g)111.2
Fat (g)30.9
Carbs (g)7.8
Sugars (g)2.7
Fiber (g)0.9
Sodium (mg)253
Cholesterol (mg)349.1

Full details