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Sous-Vide Beef Cheeks:

Course Main Course
Author Student Chefs Carl Jaan Carbo and Bryan Lee Li from Pius X Career Centre

Ingredients

  • 6 x 7oz (200 g) beef cheeks trimmed
  • 2 cups (473 ml) stout beer
  • 3 tbsp (50 ml) canola oil
  • ⅓ cup (70 g) Granny Smith apple sliced
  • ⅛ cup (20 g) dried cranberry
  • ½ cup (150 ml) brown beef stock
  • 6 sprigs fresh thyme
  • salt & pepper to taste

Instructions

  • Generously season beef cheeks with salt and pepper and sear on medium high heat with 40ml of canola oil, until browned all over. Set aside to cool.
  • Remove the fat from the pan and add remainder of canola oil. Sauté the shallot until softened and deglaze with the stout beer. Add the apple, cranberries and thyme and reduce by half. Set aside to cool.
  • Place cooled beef cheeks and stout mixture in a sous vide bag and seal airtight. Place in a water bath with an immersion circulator set to 88C. Cook for 24 hours.
  • Once cooked, remove beef cheeks from the bag and place stout jus in a pot and simmer. Reduce until sauce is thickened and coats the back of a spoon. Adjust seasoning and strain.

Notes

Chef’s Note: For a different flavour, substitute stout beer for a Merlot or Cabernet Sauvignon. Also, beef cheeks can be braised on the stovetop instead of in an immersion circulator.