There is a recipe for beef cheek goulash in The Complete Sous Vide Cookbook by Chris McDonald on p 105.
cheeks cut into 3/4 in cubes and browned before going in the bag with the other usual suspects for a stew. Cooked at 77.8 c for 12 hrs.
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There is recipe for beef cheek goulash in The Complete Sous Vide Cookbook by Chris McDonald on p 105.
cheeks cut into 3/4 in cubes and browned before going in the bag with the other usual suspects for a stew. Cooked at 77.8 c for 12 hrs.
