Braised Sous Vide Beef Cheeks Recipe | Sous-Vide Magazine

Ingredients

• 3 lbs beef cheeks
• 6 Tbsp extra virgin olive oil
• 3 carrots, peeled, and coarsely chopped
• 4 celery stalks, coarsely chopped
• 2 C red wine
• 3 dried bay leaves
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1½ tsp kosher salt
• 2 C beef stock
• 2 shallots, sliced
• 3 cloves garlic, sliced
• ½ lb ramps, trimmed (or substitute spring onions)
• 1 C white wine vinegar
• 1 C water
• ½ C sugar
• 1 Tbsp kosher salt
• 1 tsp black peppercorns
• 1 tsp coriander seeds
• 2 dried bay leaves, dried
• 4 artichokes
• 2 Tbsp unsalted butter
• ½ lemon
• 2 tsp parsley, finely sliced (optional)
• Pinch of paprika (optional)
• 6 Tbsp unsalted butter
• 1 C veal stock