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
Onions
330 g
3 medium (2-½-inch dia
Carrots, Chopped
183 g
3 medium
garlic (Top sliced Off)
54 g
18 cloves
1
Preheat the oven to 425°F / 218°C
2
Place the vegetables on a baking tray and roast until golden, about 30 minutes.
3
Deglaze and reserve the deglazing liquid.
Beef Bones
1500 g
10 steak
4
Roast the bones on a baking tray for about 30 minutes
5
Add the vegetables and bones to a stockpot with the water. Bring to boil over high heat.
7
Reduce to simmer and simmer for 3 hours.
8
Heat in a dutch oven over high heat
Beef cheeks, trimmed, sinew and silver skin removed
3000 g
11 roast
9
Coat the trimmed beef cheeks on one side with flour. Pass trimmings through flour.
0
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
Onion, chopped
600 g
3 Large
Leeks, chopped
300 g
1⅘ can (5½ oz)
Carrot, chopped
300 g
5 Medium
Garlic, Crushed
9 g
3 cloves
q
Add the vegetables and saute until brown, about 12 minutes.
Red Wine
750 g
5⅛ serving 5 fl oz
w
Add the red wine and reduce by half
Beef Broth
3000 g
3⅛ container 32 oz
e
Add the Beef Broth from steps 1–7
r
Reduce to a simmer. Start steps 17–18.
t
Simmer sauce for three hours and reduce by roughly half.
y
Pass sauce through a sieve until smooth.
u
Pour sauce into sous vide bag with meat.
i
Vacuum Seal the beef cheeks with enough broth to cover the meat
o
Sous Vide at 80°C / 176°F for 16 hours.
p
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.
Type filling