Cheeks w/rub of choice, 180F x 24h (fall apart), your sauce of choice, and a coarse pasta. Add meat to pasta sauce after sauce has cooled to a serving temp. Whip whole milk ricotta, fresh grated Parmesan & Romano, w/ fresh cracked pepper to taste. Chill one hour before serving the topping. Prepare for food coma.
by SecretlyHiddenSelf
6 Comments
The ragu sauce looks fantastic, personally I could do without the ricotta, love a healthy sprinkle of the other two cheeses though.
Looks dynamite!
I gotta try sous vide beef cheeks.
Just yes
I love beef cheeks
Shit yeah. Nice job, OP.