The Best beef cheeks ever
Ingredients for 4
1 KG of trimmed beef cheeks
3 carrots peeled and roughly chopped
4 stalks of celery roughly chopped
5 spring onions chopped
4 cloves garlic crushed
3 sprigs of thyme
4 sprigs of rosemary
2 cups red wine
1 litre of beef stock
2 dried bay leaves
6 tablespoons butter
Prepare ingredients as per list above
Sear beef cheeks in a hot pan with olive oil salt and pepper. Put aside in the fridge for at least an hour.
In the same pan place carrots, celery, garlic, spring onion and sautee till starting to take on some colour. Add 2 cups red wine and 2 cups beef stock. When reduced by about 15 to 20 percent (about 15 minutes) add thyme, rosemary and bay leaves. Simmer for a further 10 minutes. Remove from heat and cool in the fridge for at least an hour.
Place beef cheeks and sauce and vegetable mix into vacuum bag or ziplock bag. (I double bag for safety). Sous vide at 83 degrees Celsius for 13 hours. Remove from bag and retain beef cheeks. Strain the vegetables and discard. Retain liquid from bag and place in a large pot.
Add remaining 2 cups of beef stock to juices from bag in a large pot. Simmer and reduce by around half. Add butter 1 tablespoon at a time whisking vigorously. Making sure to not add the next tablespoon of butter until each one has emulsified into the sauce.
Add beef cheeks to pot to bring up to temperature.
Serve with mash potato and your favourite side vegetable. Personally I like asparagus for this one.