Dish: Sous vide beef cheek with pan fried crushed baby potato, mushroom vanilla mash, crispy smoked beef bacon with char kwi teo sauce, sun dried tomato compote and green peas ash (all elements cooked in sous vide).
Featured Equipment: The Breville Immersion Circulator to sous vide each element of this dish.
by Chef Amro Alyassin
This recipe was made in partnership with Breville.
Marinade
INGREDIENTS
- 0.010 kg. Crushed black pepper
- 0.020 kg. Beef stock powder
- 0.180 kg. Red pesto
- 0.020 kg. Modified starch
- 0.020 kg. Mushroom stock powder
METHOD
- Mix all ingredients.
Brine Mix
INGREDIENTS
- 0.030 kg. Wheat fiber
- 0.027 kg. Salt
- 0.843 kg. Water
METHOD
- Tamble the beef cheek with brine for 1 hour.
Marinated Beef Cheek
INGREDIENTS
- 3.000 kg. Australian beef cheek, cut into 200 g.
- 0.900 kg. Brine
- 0.245 kg. Marinade
METHOD
- Tamble for 1 hour with marinade then sear at 320 for 3 minutes.
- Pack cheeks individually 25 g, vacuum seal and then cook sous vide using the Immersion Circulator at 88 C for 8 hours.
Char Kwi Teow Sauce
INGREDIENTS
- 0.245 kg. Li Kum Ki Vegetable Oyster Sauce
- 0.135 kg. Sweet Soy Sauce (ABC)
- 0.085 kg. Li Kum Ki Light Soy Sauce
- 0.009 kg. Vegetable stock powder
- 0.015 kg. Sugar
- 0.011 kg. Salt
METHOD
- Mix all the ingredients and bring to a boil for 20 minutes, then cool.
- Vacuum 99% then sous vide at 80 C for 1 hour.
- Cool.
