Sunbeam Duos MU4000 Instruction/Recipe Booklet page 27

Sous Vide Recipes continued
8.Preheat barbeque or grill to medium heat.
Brush pork with sauce. Add pork chops
and cook for 1-2 minutes on each side or
until golden. Season to taste with salt and
pepper. Serve with remaining sauce.
Red Wine Beef Cheeks
Serves: 6-8
2 tablespoons olive oil
2kg beef cheeks
2 carrots, peeled, chopped
2 celery stalks, chopped
2 onions, chopped
6 cloves garlic, crushed
1 tablespoon orange zest
4 fresh bay leaves
2 cloves
2 juniper berries
2 star anise
1 cup beef stock
1 cup red wine
Salt and freshly ground black pepper, to taste
1.Fill unit with water. Preheat to 86°C.
2.Heat oil in a large frypan over medium-high
heat. Add beef cheeks and cook for 3-4
minutes or until caramelised. Set aside.
3.To the same pan add carrot, celery, onion
and garlic. Cook for 3-4 minutes or until
tender. Add remaining ingredients and
bring to the simmer.
4.Arrange beef checks and liquid in the
cooking pouch. Vacuum seal.
5.Place pouch in unit once correct
temperature has been reached. Ensure the
entire pouch is submerged in water.
6.Cook for 6 hours. If not consuming
immediately submerge the pouch in an ice
bath until thoroughly chilled.
7.Separate beef cheeks from liquid. Strain
liquid and place liquid in a small saucepan
over medium heat. Bring to a simmer.
Season to taste with salt and pepper. Serve
beef cheeks with sauce.
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