Sous Vide Salt-Rubbed Beef (Cheek)
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Resource ID
12556
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Contributed by
Suzanne Raymond
Notes / Caption
This recipe was adapted for the Gateway program. It was part of Phase #3 recipe development. It features Beef Cheek
R00220
Other name for this recipe - (Sous Vide Salt-rubbed Beef Cheeks)
The sous vide technique is a good way to cook beef cuts that would normally be braised, such as stew cubes, simmering steaks, short ribs and small beef pot roasts and these beef cheeks.