Sous Vide Beef Cheeks with Mushroom Gravy

Sous Vide Beef Cheeks are tender, meaty and melt-in-your-mouth delicious! They have a braised-like texture with a rich mushroom gravy.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 2 15

Total Time 2 30

Servings servings

Calories 270kcal

Heat a sous vide water bath to 155F degrees.
Combine the salt, spices, bay leaf and thyme in a bowl and toss to mix together.
Rub the spice mixture over the beef cheeks with the dijon mustard.
Place the beef cheeks with any remaining spice mixture and the brandy in a sealable bag.
Vacuum seal the bag and cook in the water bath for 48 hours.
Remove from water bath and take the beef cheeks out of the bag, reserving the liquid. Pat dry.
Heat a skillet over medium-high heat and add the mushrooms.
Cook until lightly browned and starting to lose their liquid.
Add the reserved liquid from the bag and simmer for 2-3 minutes, until the mushrooms are softened and cooked through.
Add the cream and simmer 3-5 minutes to thicken slightly. Set aside and keep warm.
Heat a cast iron skillet over high heat.
Add the avocado oil and then the beef cheeks. Sear for 60 seconds on each side, until a golden crust forms.
Remove, slice and serve over egg noodles with mushroom gravy.

For maximum flavor, make sure the beef cheeks are well coated in the spice mixture, mustard and brandy before sealing the bag.
For even cooking, make sure the beef cheeks are sealed in the bag in a single layer.
Beef cheeks can weigh anywhere from 8-12 ounces. If your cheeks are large, you can cut them into manageable pieces.
For the best crust, make sure your skillet is hot and remove excess moisture from the beef cheeks by patting them dry when they come out of the water bath.
Be careful not to sear them for any longer than 60 seconds per side as they may over cook and dry out a little.
Removing the air from the bag is an important step that should not be skipped to avoid bacteria entering the bag.
For long cooking times, you’ll want to keep an eye on the water level of the water bath. For safety and even cooking, the beef cheeks should be fully submerged in water.
Cover your water bath with foil to help prevent evaporation. If the water levels go down, just add more water to the bath.
The bag may float in the water bath as the beef cheeks cook. To prevent floating, I like to use a sous vide sinker weight to weigh down the bag
If air gets in the bag, you can just open it, let the air out and seal it again.