Sous Vide Beef Cheek

Anyone have a temp/time combination that works for them? How about applying the CS Pork Cheek recipe to beef cheeks? Thanks in advance!

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Nicholas_Gavin_68199

Applying the CS Pork Cheek recipe should work great!

Brandon_Byrd_40557

I cooked a batch of pork and beef cheeks at the same time using the CS time/temp combination and it worked great on both. At 62C for 72hrs, beef cheek comes out with a texture similar to flank steak but with gooey gelatin running throughout. It's the perfect thing to top a bowl of pho. If you want them "steakier" and less fibrous then you can drop the temp even further... say 72hr @ 130F. The guidelines for short ribs offer a good approximation of what you can expect for cheek.

borgech

Thanks Nick and Brandon! I've been thinking more about what Brandon said re: temp, and 62* does seem high for beef cheeks as it is beef and not pork. I'm thinking that cooking them at 54* or 56* for 72hrs. may give the best results for beef cheek based on the guidelines in the short rib recipe and the desired 'steak' like texture.

daiva_91165

Cooked beef cheeks for 72 hours at 131F, and got really rotten stinky cheeks, but with very good color and texture!!! My dog loved it!!!! Do not know what i did wrong, but not going to do it again…..

Tim_Timson_92172

You know, I've been cooking ALL of my meat sous vide for 3+ yrs and I once had a beef roast that smelled disgusting (I didn't even want to give it to my dogs!)

The only thought on the matter was that the roast was 'on sale' because it was approaching its BB date.

Since that event (i can still smell it I think of it), I've never bought meat which didn't look absolutely fresh.