Sous Vide Veal Cheek | Recipe by

Sous Vide Veal Cheek with Smoked Bacon, Tomato, Basil and Roasted Root Vegetables

Sous Vide Veal Cheek with Smoked Bacon, Tomato, Basil and Roasted Root Vegetables Beef
  • COOK TIME: 9 hours


  • 4 x Small Veal Cheeks, trimmed of sinew
  • 500mls Red Wine
  • 2 Shallots – diced
  • 2 Sticks Celery – diced
  • 1 Carrot – diced
  • 400 mls Light Veal Stock
  • 1 Small Bunch of Basil
  • Sea Salt
  • White Pepper
  • 300 mls Passatta
  • 350g Parsnips
  • 350g Celeriac
  • 350g Swede
  • 350g Turnips
  • 350g Carrots
  • 200g Red Onion
  • Olive Oil
  • 50mls Golden Honey
  • Thyme, Rosemary and Tarragon
  • 6 Cloves Raw Garlic




Vacuum Pouches
Vacuum Packer
Sous Vide Water Bath
Griddle Plate
Chopping Board
Kitchen Knives
Sauté Pan


This hearty winter-style dish pairs well with roasted root vegetables and is a great homely meal. The perfect choice for a family gathering.


  1. Place the seasoned veal cheeks into a vacuum pouch
  2. In a saucepan with a little oil, sauté the shallots, garlic, celery and carrot. When cooked, add the red wine and reduce by half
  3. Add the passatta to the pan along with the veal stock and again, reduce by half. Season to taste then set aside to cool
  4. Add the cooled liquid to the pouch with the cheeks and the basil then use a vacuum packer to seal the pouch. Cook in a preheated water bath at 78 degrees for 8 hours
  5. Preheat the oven to 200 degrees
  6. Peel all the vegetables and cut all to a similar size. Put all in a large bowl and sprinkle generously with olive oil, honey, a little garlic and herbs then season with salt and pepper
  7. Spread in a single layer in a roasting dish and roast for 10-15 minutes or until caramelised and soft
  8. To serve, take the cheeks from the pouch and place in a bowl with plenty of sauce
  9. Add the roasted vegetables and serve

Chef’s Tip –

For a lighter dish that can be enjoyed during the summer, cook the cheeks with a light chicken stock and marjoram and serve with peas and beans.

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