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Ox Cheek

julius.meltzer

Saw the pork cheek video and loved it (http://www.chefsteps.com/activities/sous-vide-pork-cheek). Do you guys have any suggestions if you

have ox cheek instead of pork cheek regarding the temperature and time

(with a max. of 24 hours)? Thanks in advance!

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tshewman

Hi Julius, For the cheeks. I would think along similar lines of short rib/oxtail temps. 70C/158F for 18 hours.

julius.meltzer

Hey Todd, that sounds really awesome, thanks for the help! However, I do have two ox cheeks and a sous vide machine at my parents' home. Like I said, the maximum time i could have are 24 hours. I'll totally give the ox tail recipe a try, but right now I'd like to do the ox cheeks sous vide. Any advice on that?

Cheers!

tshewman

Hi Julius, If you have a circulator and plan on using sous vide, I would highly recommend the 100Hr oxtail (maybe next time if for this weekend). Other than that, I have also done it via pressure cooker and it was still impressive. Think beef stock with a full bottle of red wine reduced to a syrup, put in oxtail and cook for 2.5 hrs. Remove, strain and reduce liquid to a glaze. Just food for thought.