Beef cheeks

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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…