Cured and Smoked Beef Cheek “Pastrami”, Pickled Gherkins, Set Egg Yolk, Watercress | Recipe by sousvidetools.com

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Cured and Smoked Beef Cheek “Pastrami”, Pickled Gherkins, Set Egg Yolk, Watercress

Cured and Smoked Beef Cheek “Pastrami”, Pickled Gherkins, Set Egg Yolk, Watercress Recipes Cured, Smoked, Beef , Cheek, Pastrami, Pickled , Gherkin, Egg , Yolk, Watercress , sousvide ,spice , starter , american / canadian / english
  • COOK TIME: 72 Hours
  • PREP TIME: 6 Days
  • DIFFICULTY: Difficult
  • SERVES: 4-6

Ingredients

  • 1 beef cheek sinus removed
  • Pickled gherkins
  • 4 egg yolks
  • 50g watercress

Brine – brought to boil and cooled

  • 75g brown sugar
  • 30g salt
  • 1 litre water

Spice blend – all in tbsps. Ground down to coarse texture

  • 1 fennel seeds
  • 1 garlic powder
  • 1 ½ onion powder
  • 1 ½ pink peppercorns
  • 2 black peppercorns
  • 1 green peppercorns
  • ½ yellow mustard seeds
  • 1 coriander seeds
  • ½ citrus pepper
  • 2 individual star anise

Method

  1. Rub the cheek with the spice mix and place into a vacuum pouch, add the brine and seal. Refrigerate for 72 hours to cure
  2. Remove the cheek from the brine and set aside. Strain off the liquid, bring to the boil, skim off foam and allow to cool
  3. Use a smoking gun to smoke the cheek 5 times with an interval of 5 mins between each smoke. Rub the cheeks with more spice blend, add the chilled brine and cook sous vide for 72hour at 62C. Once cooked, remove from the water bath and cool. Slice thinly to serve

For the Set Egg Yolks

  1. Cook eggs at 63C for 1 ½ hours, crack open the eggs and remove all the white. Place yolk into greased cling film and reserve for the dish
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