Nine Hour Beef Cheeks With Sage And Onion

Dinner (2274) Winter (315) Beef (175) Delicious (85) Beef cheeks (1) Sous vide (1)

I rarely cook beef cheeks, however since purchasing a very affordable sous vide machine I've been looking for ways to use it.

Beef cheeks are an ideal beef cut to sous vide as the low temperature and long cooking time bring out the flavour and texture in the cheeks.

Here I combine the classic and complimentary pairing of sage and onion, with little else to create a full flavoured meal. Served with a silky and buttery potato mash and some steamed greens.

Enjoy!

Preparation Time: 10 minutes
Cooking Time: 9 1/2 hours
Makes: 2 servings

Ingredients
500 gm beef cheeks
2 garlic cloves (chopped)
1 small brown onion (chopped)
1 small bunch fresh sage
80 ml beef stock
40 ml red wine
Salt and freshly ground black pepper
TO SERVE
Luxurious Potato Mash
Easy Steamed Broccolini

Method

Turn on the sous vide machine, set the temperature to 82c and the timer to 9 hours as per the units instructions.

Remove all fat and sinew from the beef cheeks

Heat a little vegetable oil in a pan and add the beef cheeks. Caramelise the beef on both sides then add the onion and garlic, fry a little. Lastly add the sage leaves, wine and stock remove any solids on the bottom of the pan.

In a vacuum bag add the contents of the pan, vacuum seal and place into the sous vide machine and start timer.

After 9 hours remove the vacuum bag from the sous vide machine.

Drain the liquid from the bag through a sieve in to a small pot and reduce sauce by half, keep cheeks warm.

Season sauce and when you're happy with the flavour return the cheeks to the pan. Spoon the hot sauce over the cheeks to coat and heat.

Serve with mash and steamed broccolini and a drizzle of garlic olive oil.

Categories
#Dinner
#Winter
#Beef
#Beef cheeks
#Sous vide
#Delicious

I like this Recipe - 4

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ID: 36553

[ Submit a Comment ]

Are they called beef cheeks in shops,

by davja

Yes, they are. I've found a few butchers in my area that sell them. Some of the bigger Coles stores have sold them as well. I'm sure if you ask at any butcher they will have an answer. I've found them to be the best eating of the "lesser" cuts such as oyster blade.
Good luck and thanks for your interest

by DJ's Kitchen

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