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Beef cheeks in sage

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Ingredients for 2 servings:

  • 500 g beef cheeks
  • 8 sage leaves
  • 200 ml beef jus
  • 300 ml oil
  • 1 tbsp balsamic vinegar, dark
  • ½ tsp locust bean gum
  • e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 23 hours; Total time approx. 23 hours 30 minutes

Sous vide

Preheat a water bath to 85 degrees Celsius. Spread the sage leaves over the cheeks, then place them in a sous-vide bag with the oil and jus and vacuum seal. Place the bag in the water bath and cook the cheeks for 22 hours. Remove the cheeks from the bag and collect the liquid. Carefully skim the oil from the liquid. Season the liquid with balsamic vinegar and thicken with locust bean gum. Taste and season with salt and pepper if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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