Sous-Vide Beef Cheeks
Beef cheeks are a collagen-rich cut, so after long gentle cooking they become especially soft and deeply flavored. This meat provides iron, zinc, and dense protein, while the juices from the bag turn into a concentrated sauce base without flour or extra starch. The recipe works well for a hearty keto dinner with vegetables.
Pat beef cheeks (1000 g) dry, then season them with table salt (10 g), black pepper (2 g), and garlic (16 g). Add thyme (6 g), place the meat into a vacuum bag, and seal it tightly.
Cook the cheeks sous-vide at 86°C for about 18 hours. During this time the dense collagen structure softens and the meat becomes very tender.
After cooking, chill the bag if you want to keep the cheeks as a prepared base, or move straight to serving. For the sauce, pour the juices from the bag into a small saucepan, add butter (35 g) and sugar-free teriyaki sauce (15 g), and warm everything gently while stirring.
Return the cheeks to the hot sauce and heat them through for a few more minutes. Serve with non-starchy vegetables to keep the dish keto-friendly and avoid unnecessary carbs.
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