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–+ servings
Servings: 3 persons

Calves' Cheeks Sous Vide

Author: Per Asmussen
Keyword: Dinner, Veal, Veal Cheeks
Prep Time: 10 minutes
Cook Time: 2 days

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.