I searched the internet but could not find the perfect recipe. There are many beef or veal cheeks recipes out there but none using the sous vide method or looks close to what I have in the restaurants. There is one in Thomas Keller's Sous Vide cookbook "Under Pressure" but, like any typical Keller recipes, it is very tedious and I do no think I have the patience to follow through.
In the end, I decided to combine different recipes and what I have learnt about my sous vide supreme machine to date to prepare this dish for my guests last Sunday. The result was surprisingly amazing for a virgin attempt. The meat was moist and succulent just like those that I paid $30+ for a small portion in the restaurants! I am sure I will be cooking this again very soon.
Ingredients (Serves 6)
1.5 kg beef cheeks (6 cheeks)
12 whole cloves
3 fresh bay leaf
3 sprig of rosemary
3 clove of garlic, peeled and crushed
90g extra virgin olive oil
Preheat the water bath to 82°C.
Remove any remaining cartilage and fat from the cheeks. (Do not remove the silverskin that runs through the center of each cheek). Wash them under cold running water.
Pat the cheeks dry with kitchen paper and place the dry cheeks and the rest of the ingredients in 3 vacuum pouches (2 cheeks into 1 and divide the rest of ingredients equally). Seal with hard vacuum.
Place the sealed bag in the preheated water bath and cook the cheeks for 8 hours.
Once cooked, retain the cheeks in the bag and cool in ice water. Do not open the bag until needed.
Like me, you can prepare the cheeks days before and keep in the fridge. Heat up and cook the sauce on the actual day itself.
|The ingredients - Beef cheeks, olive oil, garlic, cloves, bay and rosemary|
|Seal all herbs and seasoning with the cheeks in sous vide bags|
To finish the dish:
6 baby carrots, peeled
15 shallots, peeled
150g unsalted butter
200g pancetta (Or bacon)
40ml balsamic vinegar
300ml dry white wine
salt and pepper to taste
Peel the carrots and shallots and place them in 2 separate sous vide bags.
To the shallots, add some olive oil, salt and pepper.
To the carrots, add 20g of butter and salt.
Seal the bags and cook in water bath at 80°C (an hour for the carrots and 30 minutes for the shallots)
If the cheeks are pre-prepared and kept in fridge for days, heat up the bags with cheeks for about 20-30 minutes.
Remove the cheeks from the bag. Pass the juice through a fine sieve.
Cut the mushrooms in ¼ ‘s and dice the pancetta.
Heat a medium size casserole dish with the butter, once the butter has melted and start to brown add the pancetta, mushrooms and the shallots (cooked in water bath with the liquid). Sauté until golden brown.
Add the balsamic vinegar and the white wine to deglaze and cook for a few minutes until the wine reduced and become sticky.
Add the cooked cheeks and liquid from the bag to the casserole dish.
Bring to a gentle simmer and cover the dish with a lid and simmer for 30 minutes to ensure that the cheeks are piping hot and the shallots are cooked. Reduce the liquid to a shiny and sticky consistency.
Adjust the seasoning if needed.
Spoon the shallots and mushrooms over the bottom of the plates, arrange the cheeks and the sous vide carrot and finish the dish with a scoop of the sauce. Garnish with any herbs you can find in the kitchen.
Note: To give the cheeks a brown caramelized finish, I used a blow torch before plating. This part of the recipe is not necessary, but it does boost the presentation factor quite a bit.
|Sous vide the shallots and baby carrots|
|Mushrooms and bacon for the sauce|
|... I enjoyed the assembly process.|
|Final presentation... Sous vide beef cheeks|
|Your enjoyment... My pleasure...|
|Started the lunch with the ever reliable Siblings Sauvignon Blanc Semillon from Leeuwin Estate, Margaret River.|
This goes very well with the starter on a warm Sunday afternoon.
|Bought this at a discount from The Oaks Cellars the day before - SUD Merlot and Company from Salomon Estate. Not very impressed - The nose has a very strong alcohol presence and the taste kind of flat.|