Beef Cheeks with Chimichurri

Louiie Victa
Louiie Victa
August 25, 2020
Beef Cheeks are an often overlooked cut of meat and is relatively inexpensive. It requires a little bit of trimming and preparation. Although known to be a tough cut, it is cooked Sous Vide for 48 hours in the Anova Precision Oven. This long and slow cook turns it into a tender, and hearty dish packed with flavor that is best described as if it were braised but with a nice, pink center. Butter basted with herbs and garlic on a stovetop and served with a fresh, zesty Chimichurri sauce that balances out the meat’s full bodied flavor, these Beef Cheeks make a great shareable dinner course. It definitely is worth the long wait!
Prep Time
Cook Time
Beef Cheeks with Chimichurri
2 Lbs
Beef cheeks, trimmed off fat and silver skin
¼ cup
Olive oil
1 Bunch
1.5 Bulb
Garlic, peeled. Save 5 cloves for Chimichurri. Use the rest to prepare beef cheeks.
1 cup
Parsley leaves, picked off the stems
½ cup
Extra Virgin Olive Oil
¼ cup
Red Wine Vinegar
1 Tbsp
Dried oregano. Use 2 Tbsp if using fresh.
¼ tsp
Red Pepper Flakes
½ Cup

1. Trim Beef Cheeks

Trim beef cheeks off fat and silver skin. It would be convenient if you can get your local butcher to do this for you. Otherwise, slowly trim off all visible parts of fat and tendons to expose the lean cut of meat.
Trim Beef Cheeks

2. Sear

Season Beef Cheeks well with salt and pepper. Get a cast iron pan hot with a little bit of Olive Oil. Sear the meat for about 2 minutes on both sides or until it is well browned. This step helps in killing surface bacteria and prevents the beef cheeks from developing a “funky” smell due to lactobacillus. Set Beef Cheeks aside until cool enough to handle.

3. Preheat

Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear
00:10 Timer

4. Vacuum seal

Squeeze a little olive oil in a vacuum seal bag. Place the beef cheeks in the bag. Put a sprig if rosemary and a few cloves of garlic in the bag as well. Seal the bag. Since this is such a long cook, we are adding an extra layer of protection by placing the beef cheeks in a vacuum seal bag.
Vacuum seal

5. Sous vide long cook

A long, slow cook at a low temperature ensures that the beef cheeks come out tender and moist. By cooking Sous Vide, you can make sure that the meat is cooked perfectly and evenly without too much shrinking because it cooks in it’s own juices and is sealed in the bag.
Sous vide long cook
Sous Vide Mode: On
Steam: 100%
Temp: 130°F
Heat: Rear
48:00 Timer

6. Prepare Chimichurri

Add parsley, 5 cloves of garlic and oregano, to the bowl of a food processor. Pulse to chop ingredients but be careful not to over process it. Add the red wine vinegar, salt, red pepper flakes. Drizzle olive oil and continue to pulse just until all the ingredients are well blended. Transfer to an airtight container and refrigerate. Chimichurri is best when prepared ahead of time so that all the flavors can blend together. Just make sure to take it out of the refrigerator and let it sit at room temperature before serving with the Beef Cheeks.
Prepare Chimichurri

7. Check water level

Check the water tank at 24 hours. The Anova Precision Oven will alert you if the water level in the tank is insufficient. Although there is this convenient feature, it is a good practice to check the tank at the halfway point of cooking just to make sure there is enough water in there to finish the rest of the long Sous Vide cook.
Check water level

8. Take beef cheeks out of Oven

After 48 hours, take the beef cheeks out of the Oven. If you are ready to serve, proceed to the next step. If not ready to serve, place the bags in an ice bath to cool down the beef cheeks rapidly. The beef cheeks can then be stored in the refrigerator until you are ready to serve it. Just make sure to place the cooled bags back in the Oven at the same cook settings (130F, Sous Vide Mode, 100% Steam) until warmed through.
Take beef cheeks out of Oven

9. Finish beef cheeks “Arroser”

Get a cast iron or a heavy bottomed pan hot. Drizzle Olive Oil and place the Beef Cheek in the pan. Add a sprig of rosemary, a clove of garlic, and two tablespoons of butter. Angle the pan so that the oil pools on one end, and with a spoon, baste the Beef Cheeks with the hot oil and butter. Keep basting for about 1-2 minutes or until the meat develops a nice, browned crust. This technique is called Arroser, which means “to baste” in French. When finished basting, set the Beef Cheeks on a sheet pan with a rack until cool enough to handle. This will also give the meat a final rest and allow any oils and juices to drip to the bottom of the pan.
Finish beef cheeks “Arroser”

10. Plate and Serve

When cool enough to handle, place the beef cheeks on a cutting board and slice into even “shingled”. Fan out the meat on the plate so that you can see the nice, pink center. Spoon room temperature Chimichurri sauce on top and serve with the side of your choice.
Plate and Serve
© 2013 - 2020 Anova Applied Electronics, Inc.