When I was researching sous vide beef cheeks for Mothers' Day luncheon I noticed that everyone seemed to cook them at traditional slow braise temperatures, between 75C and 90C, that seemed to defeat the purpose of sous vide to me. So when I cooked beef cheeks for that luncheon I did them at 60C (I think) for 3 days. But this week I was wondering what my favourite 54C would do to beef cheeks.
The answer? See for yourself.
Looks good from the outside. 3 days at 54C and then pan seared. But what is it really like?
Abso-freaking-lutely amazing!!!! Luscious and buttery. Yup. 54C is where it's at!