Sous Vide Beef Cheek Suggestions?

I've been thinking about beef cheeks and what to do with them.

They seem to be conveniently sandwich/burger shaped. Cooked until meltingly tender I think they'd be pretty awesome between a couple of slices of bread (if possibly a little massive)

I noticed some in my local supermarket so couldn't resist buying them. I whacked them in the fridge while I decide what to do.

I'm thinking of 62C for 48 hours then 3 to 4 hours in the smoker with a little spice rub. Into a brioche bun with a good dollop of suitably sharp/spicy bbq sauce. At about 350g each they're pushing even my levels of gluttony, so I'm wondering whether slicing and bagging in portions for reheat might be best...

I'm wondering if anyone has done something similar - what worked, what didn't work etc?

Cheers!!

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ipreferale

Matt,

MC uses them to make their Pastrami. I have not been able to find beef cheeks but I have done their version of pastrami using short ribs. The version on ChefSteps should also make great beef cheek pastrami.

Matt_H_63094

Yeah I'd been thinking about brining up one of the cheeks to do a pastrami experiment. They're not as amazingly well marbled as the wagyu ones in MC, so I think 72 hours would probably dry them out. The Chefsteps 48 hour recipe looks a lot more realistic.

From memory I think they used cheeks in the goulash recipe in MC book 5... if anyone's tried that I'd be interested in their feedback too!