Sous vide recipe by Chef Stefan Blee:
14 hour masterstock beef cheek
- Black Angus Beef Cheeks 400 g each, cleaned of fat and excess sinew. Chinese Masterstock
- 1 litre chicken stock
- 50 ml dark soy sauce
- 50 ml light soy sauce
- 50 g rock sugar
- 20 g fresh ginger sliced
- 20 g fresh galangal sliced
- 1 piece liquorice root
- 3 star anise
- 1 tsp Szechuan pepper
- 1 cassia bark
- 1 tsp fennel seeds
- 50 ml shaoxing wine
- 4 pieces dried orange peel
- 2 birdseye chillies
Bring all ingredients to a simmer for 1 hour, then refrigerate and let flavours infuse overnight before straining. The masterstock can be kept forever. If used often simply boil before use, and chill quickly after use and keep in the fridge for no longer than 2 weeks. If used less regularly simply re-boil after use and strain into a clean container and freeze.
Seal the beef cheeks in a hot pan with a little oil until well browned on both sides. Place onto a rack and chill. Once chilled place beef cheeks into individual vacuum pack bags along with 100 ml of the chilled masterstock and seal in the vacuum pack machine. Cook in the immersion circulator at 84°C for 14 hours. The cheeks will be soft to touch.
Wash rice under cold water until water runs clear. Place all ingredients into a rice cooker and cook as per manufacturers instructions.
Dissolve the palm sugar in the lime juice and fish sauce. Mix all ingredients together and dress just prior to serving.
Cut open the bag with the cheek and sauce and tip out into a cold saucepan. Place on high heat and reduce the sauce to a light glaze.
Heat the rice and place on the plate along with the dressed salad.
When the cheek sauce is reduced enough place the beef cheek beside the rice with enough sauce to glaze.
Chef Stefan Blee story
After graduation in Culinary Arts at the Christchurch Institute of Technology and a year at the awarded restaurant “Tiffany” in the same city, Stefan Blee travelled around Australia and Europe to improve his professional experience as Chef.
He worked in famous restaurants in Sydney, London, Brisbane and Melbourne, where has been Executive Chef at “115 Grill & Brewhouse” since its opening in June 2012. For his dishes he draws inspiration from using the best seasonal products, combined with locally sourced meat, seafood and artisan products.
Stefan has a simple philosophy on cooking – ‘start with the best ingredients then cook to perfection – we are able to do a lot of that cooking with new technologies, like our “sous vide” immersion circulator. Using precision cooking has allowed us to achieve consistency that was very difficult before, we can set it and forget about it knowing that we cannot over cook the ingredients. We cook our beef ribs for 15 hours at 84°C for the best results, and the marinade penetrates the meat better in the vacuum bag than cooking in conventionally’.