Beef cheeks

[nbmartin]

Any Sous vide recipes for beef cheeks?

[fischersd]

That little magnifying glass at the top of the page is the search function. Works pretty well for the most part.

Another 54C gem... Beef cheeks

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. [image] Looks good from the outside. 3 days at 54C and then pan seared…

[nbmartin]

Thanks for your reply. My wife brought home a package of 7lb beef cheeks. I’ve had no experience with them at all. When I tried to get them apart, cut them up? What a total disaster. Nothing but fat, had to sharpen my knife several times, finally just quit. What a mess. We got 2lbs of chunks and she put them in crock pot receipt for 7hrs. Tomorrow will be the test. Even if they turn out excellent I’d rather wrestle a bear than go through that again. I’m sure others found a way to do them much easier but I’ll eat mud before I go through that again.
But thanks again for your reply