Ox cheeks Sou vide

Guy_Shraga_300146

hi everybody I try to cook ox cheeks on 65c for 16 hours but still didn't came out tender , someone have any recipie to share

tshewman

Make a bordelaise ssauce using a beef or veal stock and chill. Sear or blanch (or both) the cheeks (blanching less than 3 minutes). Put the bordelaise in with the cheeks and cook for 48hr @57C. Sear to finish if desired. Cheeks go well with many things....potato salad, carrot puree, beet meringue with goat cheese mousse (crunchy beet salad). Anything you would normally serve with short ribs etc.