Main courses · Meat & poultry
Sous-Vide Beef Cheeks, Mashed Potatoes and Spinach
If you do not have a vacuum sealer, use the water displacement method: Fill a large container or bowl with water. Place 2 beef cheeks, side by side, into a zip lock bag and seal, leaving a gap of approximately 1 inch open. Slowly submerge bag into the water (pressure from the water will force the air out), sealing bag closed just before it is completely submerged. Repeat with remaining 2 beef cheeks. We recommend using high quality zip lock bags. Look for bags made without BPA (Bisphenol A), which are widely available from major retailers. Polythene bags are not suitable for cooking food.
Details
- Difficulty
- Medium
- Prep
- 15 min
- Active
- 15 min
- Cook
- 765 min
- Total
- 765 min
- Yield
- 4 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Medium
- beef cheeks
- 1.6 lb
- beer
- 14 oz
- salt
- 1 tsp
- ground black pepper
- 1 pinches
- celery
- 2 oz
- carrots
- 1.5 oz
- yellow onions
- 2 oz
- water
- water
- lemon juice, freshly squeezed
- 1 oz
- Parmesan cheese
- 1 oz
- garlic
- 1 cloves
- extra virgin olive oil
- 2 oz
- fresh spinach leaves
- 5.5 oz
- russet potatoes
- 2.2 lb
- water
- 10 oz
- salt
- 1 tsp
- corn starch
- 1 tbsp
- unsalted butter
- 2 oz
- Dijon mustard
- 1 tbsp
- ground black pepper
- 2–3 pinches
- ground nutmeg
- 1–2 pinches
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 47.8 g
- Energy
- 2,867.3 kJ
- Calories
- 685.3 kcal
- Fat
- 29.3 g
- Fibre
- 7.5 g
- Carbohydrates
- 54 g
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