Recipe: 60 Hour Sous Vide Japanese Inspired Ox Cheeks

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

1. 1

   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.

2. 2

   Give the bag a shake to coat the ox cheeks and then seal.

3. 3

   Put into the sous vide and cook at 60C for 60 hours.

4. 4

   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.

5. 5

   Slice the ox cheeks and serve on a bed of noodles and leafy greens with a drizzle of the sauce.