Calves’ Cheeks Sous Vide

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Recipe for calves’ cheeks sous vide

I generally love cheeks and have always sworn by braising them. For a long time, I have only worked with pork cheeks and primarily prepared them in a roasting pan. After experimenting with cooking pork cheeks sous vide, it has actually become my primary method for cooking cheeks.

So, when I got my hands on a larger batch of veal cheeks, I naturally had to try both methods on them. The first portion of the cheeks was therefore braised, and the result was extremely successful.

The remaining cheeks took a dip in the sous vide water bath!

Veal Cheek Sous Vide Recipe

Servings: 3 persons

Calves' Cheeks Sous Vide

Author: Per Asmussen

Keyword: Dinner, Veal, Veal Cheeks

Prep Time: 10 minutes minutes

Cook Time: 2 days days

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Ingredients

• 2 pcs. Veal Cheeks
• Salt and Pepper
• Butter for the frying
• Flake Salt

Instructions

• 1. First, trim the meat to remove fat and tendons.
  2. Season with salt and pepper.
  3. Brown the cheeks at high heat in butter/oil on a frying pan. They should just get a seared crust.
  4. Vacuum pack the meat and cook it for 48 hours at 58 degrees Celsius (136 degrees Fahrenheit).
  5. Remove the meat from the bag and pat it dry.
  6. You can either use the jus from the bag for a sauce or fry the meat up in port wine syrup.

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