Sous Vide Beef Cheek, Sweet Sherry Sauce, Perfect Fries and Char Grilled Scallion

Sous Vide Beef Cheek with Sweet Sherry Sauce is an indulgent and luxurious dish that is perfect for a special occasion or a weekend feast. The beef cheeks, slow-cooked for 24 hours to tender perfection, are incredibly juicy and flavorful. Paired with a rich sweet sherry sauce and accompanied by perfectly crispy fries and char-grilled scallions, this dish is a stunning showcase of texture and flavor contrast. While it does require time and patience, the result is an impressive meal that will leave everyone raving. The long, slow cooking ensures the beef cheeks are melt-in-your-mouth tender, making this an unforgettable dining experience.

Sous Vide Beef Cheek, Sweet Sherry Sauce, Perfect Fries and Char Grilled Scallion

Difficulty Level: Hard
Calories: 700
Cooking Time: 1 day min

Ingredients:

  • 4 nice beef cheeks
  • Half bottle of Cabernet Sauvignon red wine
  • Half bottle of “Pedro Ximenez” sweet sherry
  • 200 grams of “sour” potato
  • 8 stalks beautiful scallion
  • 20 “padron” green peppers
  • 2 pieces of star anise
  • 2 table spoons of olive oil
Seasonings:
  • A pinch of Salt
  • A pinch of Pepper

Instructions:

 

Perfect Fries
  1. Peel & wash the potatoes.
  2. Cut them into sticks of 0.9 mm square section and soak them in iced water for 20 minutes
  3. Simmer the sticks in salted water for 20 minutes, then take them out and dry properly to be placed in the freezer for 1 hour.
  4. After 1 hour in the freezer, fry them at 150 Celsius for 5 minutes, dry and freeze them.
  5. When serving, take fries out of the freezer and fry at 180 Celsius for 5 minutes, dry with paper towel then sprinkle with salt.
Padron Pepper
  1. Last minute, fry them in olive oil until tender, dry then sprinkle with sea salt.
Scallion
  1. Char grill Scallion in direct flame until tender.
  2. Peel the outside burned layer.
  3. Sprinkle with olive oil and sea salt.
Beef Cheeks
  1. Mix both wines and simmer them in very slow fire until reduced by half.
  2. Trim the fat excess from the beef cheeks.
  3. Add salt and pepper to the beef cheeks, and coat them in flour.
  4. In a frying pan, add olive oil and star anise, set to medium fire.
  5. When hot, fry the cheeks until golden, then, let them cool down in the fridge.
  6. In a big vacuum bag (cooking suitable) place the beef cheeks with the wine reduction, and vacuum seal at 99%.
  7. Prepare a water bath at 82.5 Celsius (constant temperature) and cook the beef cheek for 8 hours.
  8. When ready, take the beef cheeks out of the bath and reduce the sauce left inside the bag.
Assemble
  1. As simple as the picture, make a fries bed to place the beef cheek on top with a bit of sauce. Place the remaining sauce in a glass and put the scallions inside.
  2. Then, place the glass next to the beef cheeks, and distribute the padron peppers randomly.

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