Sous Vide Beef Cheeks with Mushroom Gravy

Ingredients

• 1 pound beef cheeks
• 1 tablespoon salt
• 2 sprigs fresh thyme
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1/4 teaspoon nutmeg
• 1/2 teaspoon coriander (toasted and ground)
• 1/8 teaspoon cinnamon
• 1 tablespoon dijon mustard
• 1/4 cup brandy
• 8 ounces white mushrooms (sliced)
• 1/2 cup heavy cream
• 1 tablespoon avocado oil (for searing)
• egg noodles (optional - for serving)

Instructions

1. 1

   Heat a sous vide water bath to 155F degrees.

2. 2

   Combine the salt, spices, bay leaf and thyme in a bowl and toss to mix together.

3. 3

   Rub the spice mixture over the beef cheeks with the dijon mustard.

4. 4

   Place the beef cheeks with any remaining spice mixture and the brandy in a sealable bag.

5. 5

   Vacuum seal the bag and cook in the water bath for 48 hours.

6. 6

   Remove from water bath and take the beef cheeks out of the bag, reserving the liquid. Pat dry.

7. 7

   Heat a skillet over medium-high heat and add the mushrooms.

8. 8

   Cook until lightly browned and starting to lose their liquid.

9. 9

   Add the reserved liquid from the bag and simmer for 2-3 minutes, until the mushrooms are softened and cooked through.

10. 10

    Add the cream and simmer 3-5 minutes to thicken slightly. Set aside and keep warm.

11. 11

    Heat a cast iron skillet over high heat.

12. 12

    Add the avocado oil and then the beef cheeks. Sear for 60 seconds on each side, until a golden crust forms.

13. 13

    Remove, slice and serve over egg noodles with mushroom gravy.