Carrileras en Salsa (Beef Cheeks)
Adapted from 'San Sebastian Food' and Simon Paterson’s recipe 'sous vide braised beef cheeks'
From a cooking class in San Sebastian, Spain. Adapted from that class and another the sous vide beef cheek recipe from here: http://www.modernistrecipesdb.com/recipe/256/
19 hours total: 1 hour attended, 18 hours unattended
3 medium (2-½-inch dia
garlic (Top sliced Off)
Preheat the oven to 425°F / 218°C
Place the vegetables on a baking tray and roast until golden, about 30 minutes.
Deglaze and reserve the deglazing liquid.
Roast the bones on a baking tray for about 30 minutes
Add the vegetables and bones to a stockpot with the water. Bring to boil over high heat.
Reduce to simmer and simmer for 3 hours.
Heat in a dutch oven over high heat
Beef cheeks, trimmed, sinew and silver skin removed
Coat the trimmed beef cheeks on one side with flour. Pass trimmings through flour.
Sear the cheeks with the flour coated side down and remove from pan.
Sear the trimmings all around and leave in pan.
Add to pan and heat on medium high
1⅘ can (5½ oz)
Add the vegetables and saute until brown, about 12 minutes.
5⅛ serving 5 fl oz
Add the red wine and reduce by half
3⅛ container 32 oz
Add the Beef Broth from steps 1–7
Reduce to a simmer. Start steps 17–18.
Simmer sauce for three hours and reduce by roughly half.
Pass sauce through a sieve until smooth.
Pour sauce into sous vide bag with meat.
Vacuum Seal the beef cheeks with enough broth to cover the meat
Sous Vide at 80°C / 176°F for 16 hours.
Remove the beef cheeks and seperate from the broth.
Heat the broth over medium heat. Mix and strain if needed until smooth.
Gently toss the reserved beef cheeks in the sauce to bring to serving temperature. Be careful not to overheat them.