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Recipe: 60 Hour Sous Vide Japanese Inspired Ox Cheeks
Servings: 4 servings
Ingredients
- 2 Large ox cheeks - about 800g in total
- 1/2 tbs brown miso
- 1 tbs tamari - or soy sauce
- 1 tbs toasted sesame oil
- 1 tbs mirin
- 2 Star anise
- Pinch chilli flake
Instructions
- Place the ox cheeks into a vacuum bag. Whisk the miso, tamari, sesame oil and mirin together, pour into the bag and add the star anise and chilli flake.
- Give the bag a shake to coat the ox cheeks and then seal.
- Put into the sous vide and cook at 60C for 60 hours.
- When cooked removed the ox cheeks from the bag reserving the juices. Sear the ox cheeks in a hot pan. remove the ox cheeks from the pan, add the cooking juices and reduce them over a high heal until halved in volume and looking glossy.
- Slice the ox cheeks and serve on a bed of noodles and leafy greens with a drizzle of the sauce.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
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