Gaggenau Recipe: Wagyu Beef Cheek With Beetroot

By Chef Ryan Clift

(6 serving portions)

INGREDIENTS

1. 6 beef cheeks, cleaned
2. 6 vacuum bags
3. Salt and pepper to taste
4. 2 L of beet juice
5. 300 ml of sherry vinegar
6. 100 gr quinoa
7. 2 sprigs of thyme
8. 18 baby beets, peeled, cleaned and washed
9. 1 bay leaf
10. 1 clove garlic, smashed
11. Pinch of salt and pepper
12. 100 gr creamed horseradish
13. 100 gr milk
14. 10 gr salt
15. 22 gr ultra-tex 4 (food starch)

PREPARATION

Beef cheek:

1. Season the beef cheeks with salt and pepper and vacuum seals the bags at full pressure or pressure level 3 on the vacuuming drawer.
2. Set the sous-vide Gaggenau oven to 72°C and 100% steam and cook the beef cheeks for 48 hours.
3. After cooking, chill them to 5°C as quickly as possible in the fridge.
4. Store chilled cheeks in the fridge until ready to serve.

Beetroot quinoa:

1. Bring all liquids to a boil, add in quinoa and thyme and cook until tender.
2. When ready, strain off any excess liquid.

Baby beets:

1. Seal all ingredients in a vacuum bag and make sure there are no air bubbles in the bag.
2. Set sous-vide oven to 85°C and 100% steam and cook beetroots until tender.
3. Leave them in the bag until needed.

Horseradish gel:

1. Whisk all ingredients together until the mixture thickens.
2. Store in a sauce bottle until needed.

SERVING SUGGESTION

1. To serve, cook the beef cheeks in the sous-vide oven at 72°C for around 40 minutes. At this stage, you can also add the beets to the same oven to reheat.
2. Warm the quinoa in a pan with a splash of good olive oil and assemble as shown in the picture below.