Sous Vide Salt-rubbed Beef Cheeks
The sous vide technique is a good way to cook beef cuts that would normally be braised, such as stew cubes, simmering steaks, short ribs and small beef pot roasts and these beef cheeks.
1. Trim fat and any silver skin from the beef cheeks. Place on a platter. Combine salt, garlic and sage in a bowl. Spread salt mixture all over beef to heavily coat. Refrigerate, uncovered, for 3 hours.
2. Set up water bath for sous vide and preheat to 185°F (85°C) according to manufacturer’s directions.
3. Rinse the salt mixture from the beef and pat dry with paper towel. Place 1 cheek in its own vacuum seal bag; add 1 tbsp (15 mL) bacon fat per bag. Remove as much air as possible and seal bags using vacuum sealer.
4. Immerse bags in preheated water bath and secure to the side of the pot with a clip, keeping the top of the bags above the surface of the water. Cover water bath with foil or plastic to reduce evaporation. Cook sous vide for 12 hours.
5. Remove each cheek from its bag, discarding liquid. Pat beef dry with paper towel. Heat a large cast-iron skillet over high heat. Add just enough of the remaining bacon fat to coat the skillet. Add beef cheeks and sear for about 30 seconds per side, turning once, until browned. Cut each in half to serve.
Cooking sous vide at this high temperature causes the water to evaporate during the cooking process. Cover your cooking container with foil to reduce evaporation and check level often, replenishing with hot water, as necessary.
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Choline, Phosphorus
Source of: Potassium, Vitamin C, Magnesium
5g Saturated Fat, 0.3g Trans Fat, 1g Polyunsaturated Fat, 7g Monounsaturated Fat
Garlic
Fresh sage leaves
2 lb (1 kg) Beef Cheeks, about 3
Bacon fat or beef tallow
1 cup (250 mL) coarse sea salt
Ingredients
Directions
1. Trim fat and any silver skin from the beef cheeks. Place on a platter. Combine salt, garlic and sage in a bowl. Spread salt mixture all over beef to heavily coat. Refrigerate, uncovered, for 3 hours.
2. Set up water bath for sous vide and preheat to 185°F (85°C) according to manufacturer’s directions.
3. Rinse the salt mixture from the beef and pat dry with paper towel. Place 1 cheek in its own vacuum seal bag; add 1 tbsp (15 mL) bacon fat per bag. Remove as much air as possible and seal bags using vacuum sealer.
4. Immerse bags in preheated water bath and secure to the side of the pot with a clip, keeping the top of the bags above the surface of the water. Cover water bath with foil or plastic to reduce evaporation. Cook sous vide for 12 hours.
5. Remove each cheek from its bag, discarding liquid. Pat beef dry with paper towel. Heat a large cast-iron skillet over high heat. Add just enough of the remaining bacon fat to coat the skillet. Add beef cheeks and sear for about 30 seconds per side, turning once, until browned. Cut each in half to serve.
Cooking sous vide at this high temperature causes the water to evaporate during the cooking process. Cover your cooking container with foil to reduce evaporation and check level often, replenishing with hot water, as necessary.
Excellent Source of: Iron, Riboflavin, Niacin, Vitamin B12, Pantothenate, Zinc, Selenium
Good Source of: Choline, Phosphorus
Source of: Potassium, Vitamin C, Magnesium
5g Saturated Fat, 0.3g Trans Fat, 1g Polyunsaturated Fat, 7g Monounsaturated Fat
Garlic
Fresh sage leaves
2 lb (1 kg) Beef Cheeks, about 3
Bacon fat or beef tallow
1 cup (250 mL) coarse sea salt
