It is one of those cuts that are not appreciated locally, hence hard to find (guess all minced) but very good value, euro 5 per piece.
I used sous vide water bath cooking, 85˚C for 5 hours, collagen softened, super moist tender texture, stay as a whole piece and can be cut into thin slices to serve.
Super tender cow
cheek Super tender cow
cheeks Super tender cow
cheeks
1. Season cow cheek with miso, soy sauce, rice wine, star anise, brown sugar, and bay leaves, cook for 5 hours at 85˚C.
2. Boil the sauce and adjust seasoning before serving.
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