IntermediateIngredients
For the Beef Cheeks:
3 lbs beef cheeks
6 Tbsp extra virgin olive oil
3 carrots, peeled, and coarsely chopped
4 celery stalks, coarsely chopped
2 C red wine
3 dried bay leaves
3 sprigs fresh rosemary
3 sprigs fresh thyme
1½ tsp kosher salt
2 C beef stock
2 shallots, sliced
3 cloves garlic, sliced
For the Pickled Ramps:
½ lb ramps, trimmed (or substitute spring onions)
1 C white wine vinegar
1 C water
½ C sugar
1 Tbsp kosher salt
1 tsp black peppercorns
1 tsp coriander seeds
2 dried bay leaves, dried
For the Artichokes:
4 artichokes
2 C beef stock
2 Tbsp unsalted butter
½ lemon
2 tsp parsley, finely sliced (optional)
Pinch of paprika (optional)
For the Sauce:
6 Tbsp unsalted butter
1 C veal stock
Overview
Equipment
- Sous vide circulator
- Large sous vide pouch
- Vacuum sealer
- Cast iron pan
- Large saucepan or cocotte
Timing
Prepping time: 1 hour / Cooking time: 1 hour (excludes sous vide cooking time)
Servings
4 servings
Directions
For the Beef Cheeks:
- Heat the 4 tablespoons of oil in a cast iron pan over high heat. Sear both sides of cheeks until well browned, 3-4 minutes on each side. Chill for 1 hour.
- In the same cast iron pan, heat 2 tablespoons of oil over medium-high heat, then add carrots, celery, shallots, garlic, and salt. Cook for about 6 minutes or until well browned. After cooking, add wine and beef stock to the pan, simmer until liquid has reduced by a quarter, about 10-15 minutes. Add rosemary, thyme, and bay leaves for the final 5-10 minutes. Set aside to cool for up to 45 minutes or store in the refrigerator.
- Once beef cheeks and red wine reduction are completely cooled, place in a large sous vide bag and seal to cook at 181.4°F for 12 hours. After cooking, remove beef cheeks and reserve. Separate and discard the herbs and vegetables, then reserve jus for sauce in a large saucepot or cocotte.
For Pickled Ramps:
- Place all ingredients except ramps into a small saucepot and bring to a boil, stirring until sugar and salt are dissolved. Set aside to cool.
- Once cooled, pour contents in a sous vide bag along with the ramps, seal, and cook for 1 hour at 140°F/60°C.
- After cooking, place in an ice bath to chill.
For the Artichoke Au Jus:
- Clean artichokes, then reserve hearts in a bath of cold water and ½ lemon to prevent discoloration. Place artichoke hair, stems, and leaves into a sous vide bag with beef stock, seal, and cook at 181.4°F/83°C for 12 hours. If needed, be sure to trim and discard the leaves/sharp spines, as they will puncture the sous vide pouch and disrupt cooking results.
- Once cooked, strain and reserve liquid. Discard artichoke solids.
For Sautéed Artichokes:
- Melt butter in a sauté pan over medium-high heat and sauté artichoke hearts. Baste until slightly tender, about 5-7 minutes.
- Season to taste with salt and pepper if needed.
For Fried Artichokes (optional garnish):
- Cut several thin slices from the trimmed artichokes and place in a deep fryer or pan fry with a little bit of oil, up to 3 minutes or until crispy and brown. Place and set aside on either a paper towel or wire rack.
- Dust with paprika and sprinkle with parsley.
For Sauce:
- Pour artichoke jus, veal stock, and red wine/beef cheek jus into a large saucepot or large cocotte over high heat and bring to a boil and reduce by half, about 10-15 minutes. Once reduced, change to low heat and begin to whisk vigorously, adding 1 tablespoon of butter at a time until emulsified. Be sure not to boil the sauce.
- Add beef cheeks.
To Serve:
- Place sautéed artichokes in center of plate. Top with a sous vide beef cheek on top and pour sauce over.
- Garnish with fried artichokes, if desired.
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