1 Cuisine Solutions Wagyu Brisket, thawed and cut into 1-inch pieces
2 C Cuisine Solutions Fire Roasted Red Pepper Sauce
4 C Cuisine Solutions Creamy Polenta
1 C prepared barbacoa sauce (our suggestion: Frontera Red Chile Beef Slow Cook Sauce)
2 C beef stock
3 cloves roasted garlic
1 sweet onion, sliced
2 C sweet yellow corn kernels
4 Tbsp sweet butter
Blackened cherry tomatoes (store-bought or freshly blackened at home)
2 C mushrooms, lightly sautéed (our suggestion: cinnamon caps, chanterelle, or rehydrated wood mushrooms)
3 whole canned chipotles in adobe, deseeded and cut into strips
Crumbled queso fresco or fresh goat cheese, for garnish
Fresh cilantro, roughly chopped, for garnish
Micro greens, for garnish
Prepping time: 15 minutes / Cooking time: 1-2 hours
This tender Wagyu Brisket is seared then slow-cooked in a Montreal Steak Seasoning blend by Cuisine Solutions chefs.
Puréed to a smooth consistency, this creamy polenta offers a hint of Parmesan cheese for a flavorful kick.
Served hot or cold, this mildly spicy sous vide sauce can be enjoyed over pasta or as a gourmet base.
Serve this succulent sous vide beef cheeks recipe and its velvety sauce to someone you love. Trust us, they'll return the sentiment.
This exclusive Sous-Vide recipe is by Carrie and Rupert Blease, of acclaimed San Francisco restaurant Lord Stanley. The meat is cooked sous vide for 48 hours before being char-grilled, then finished with a sumptuous, silky red wine glaze.
Ground coffee lends richness and flavor to steak during the sous vide process.