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Gaggenau Recipe: Wagyu Beef Cheek With Beetroot

By Chef Ryan Clift

(6 serving portions)


  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)


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.


  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.

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