Slow-Cooked Beef Cheeks with Chimichurri Sauce
Louiie Victa
October 25, 2021
Beef cheeks are an often overlooked cut of meat and are relatively inexpensive. Although known to be tough, cooking beef cheeks for 48 hours using the Anova Precision Cooker’s sous vide mode gives them a tender texture, as if they were braised, with a medium-rare center.
To finish, the cheeks are butter-basted on the stovetop with herbs and garlic. They’re served with a tangy chimichurri sauce to balance out the rich, full flavor of the beef. This dish is definitely is worth the long wait!
Notes: If you prefer, you can substitute fresh oregano for the dried herb. Use 2 tablespoons of fresh. If you aren’t up to trimming the beef yourself, you can ask your butcher to do it for you.
Searing the beef cheeks before cooking helps to kill off surface bacteria and reduces the presence of a funky smell during the long cooking period. Vacuum-sealing the beef helps ensure a crust does not form on the top of the cheeks over the long cook. It also concentrates the flavor, as the beef will cook in only its own juices.
It’s fine to make the chimichurri on the day that you start the beef; it is best after given time to rest before serving.
Serves
4
Prep Time
00:30
Cook Time
48:00
0
120
Ingredients
2 lb
beef cheeks
Kosher salt and freshly ground black pepper
¾ cup
extra-virgin olive oil, divided
9 cloves
garlic, peeled, divided
2 sprigs
fresh rosemary, divided
1 cup
fresh parsley leaves
1 Tbsp
dried oregano (see note)
¼ cup
red wine vinegar
¼ tsp
red pepper flakes
2 Tbsp
unsalted butter
Steps
1. Preheat the Oven
Rack
Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear
2. Trim
Using a sharp boning knife, trim the fat, tendons, and silver skin from the beef cheeks (see note).
3. Sear
Season the beef cheeks with salt and pepper.
Heat 1 tablespoon of the oil in a cast iron or carbon steel pan over high heat. When the oil is hot, add the beef cheeks and sear until well browned, about 2 minutes per side (see note). Transfer to a plate and let sit until cool enough to handle.
4. Seal
Place the beef cheeks in a vacuum-seal bag (see note) with 3 cloves of garlic, 1 sprig of rosemary, and 2 tablespoons more oil. Seal the bag and place on a sheet pan.
5. Cook
Rack
Transfer to the oven and cook for 48 hours.
Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear
48:00 Timer
6. Make Chimichurri
Combine the parsley, oregano, and 5 more cloves of garlic in a food processor. Pulse until chopped. Add the vinegar, red pepper flakes, and a pinch of salt. Drizzle in 1/2 cup of the oil. Continue to pulse until the sauce is well combined. It won’t be completely smooth.
Transfer to an airtight container and refrigerate until ready to serve (see note). Bring the chimichurri to room temperature before serving.
7. Check Water Level
Although the Anova Precision Oven will alert you if there’s a low water level in the tank, it is still good practice to check the water level in the tank after 24 hours of cooking.
8. Dry
Remove the beef cheeks from the oven. Remove from the bag, discarding the garlic and rosemary. Pat very dry with paper towels.
9. Sear
Heat the remaining tablespoon of oil in a cast iron or carbon steel skillet over high heat. When the oil is hot, add the beef cheeks, along with the butter and remaining garlic and rosemary. Sear, basting with the hot fat, until the meat develops a browned crust, 1 to 2 minutes.
Transfer to a cutting board.
10. Plate and Serve
Slice the beef cheeks into bite-size pieces. Fan out on serving plates. Top with the chimichurri and serve with the side of your choice.
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