Sous Vide Veal Cheeks
recipe

A delicious recipe for tender veal cheeks cooked using the sous vide method. The cheeks are marinated overnight and cooked at low temperature, making them a perfect Sunday meal.
Preparation Time: 9 hours (includes marinating)
Serving Size: 4 servings

Ingredients:

- 4 veal cheeks
- Salt
- Freshly ground black pepper
Marinade:
- 1 cup red wine
- 1 cup port wine
- 0.5 tsp thyme sprigs
- 2 crushed garlic cloves
- 1 bay leaf
- A few crushed black peppercorns

Instructions:

1. Combine all marinade ingredients in a bowl or a resealable freezer bag. Add the veal cheeks, making sure to remove any excess fat and membrane. Marinate overnight in the refrigerator.
2. Pat the cheeks dry and seal them in two vacuum bags.
3. Set the sous vide machine to 82°C (180°F) and cook for eight hours.
4. After cooking, pat the cheeks dry, season with salt and freshly ground black pepper, dust with flour, and quickly sear in oil on both sides until golden brown.

Nutritional Information (per serving):

- Calories: 350 kcal
- Protein: 30 g
- Carbohydrates: 2 g
- Fat: 25 g
- Fiber: 0 g

Reviews: 3.17 (2511 reviews) ★★★★★ share