Sous Vide Beef Cheek Barbacoa

Anova Culinary

Let's head south of the border and serve up some super-flavorful sous vide beef cheek barbacoa. Serve this wicked-tender shredded beef as the star of your Mexican meal.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen where he handles all things social media for Anova.

Prep Time: 00:05

Recipe Time: 24:00

Temperature : 165F / 73.9C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 165ºF / 73.9ºC
  2. Season beef heavily with rub. Place in resealable ziplock or vacuum bag
  3. Place beef cheeks in water bath and sous vide for 24 hours

Finishing Steps

  1. Heat skillet over medium high heat
  2. Remove beef cheeks from bag, and pat dry. Place in skillet and sear for 1 minute per side.
  3. Serve with rice, beans, avocado, tacos, fajitas, etc!