Beef Cheeks with Chimichurri
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.