The cheeks were vacuum-sealed with two cloves of garlic, a bay leaf, and olive oil, then cooked like that for 36 hours at 68°C.
I'm not 100% satisfied with the sauce (mainly the thickness), although it was tasty and complemented the dish well. I was going for a kind of pašticada-style sauce (a rich Dalmatian braised beef sauce).
After cooking, the cheeks rested a bit while I prepared the sauce, and in the end I seared them in a hot pan for about 30 seconds on each side purely to enhance the flavor. After that, I pulled them apart with forks and cooked them a bit more with the blended sauce, adding salt and butter. Served it with a local traditional pasta (novaljski makaruni)
I’m quite happy with the result — the cheeks were so tender that a knife wasn’t even necessary, yet they didn’t turn into “pâté.
This is my second attempt and the outcome is much better than the first time (18h at 72°C)
by PureNegotiation4517
2 Comments
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Wow! That looks awesome, man. I was just looking around for beef cheek recipes, and this just became my next mission. Congrats!