Abyssal Cheek: Sous Vide Beef Cheeks with Smoked Date-Vinegar Gastrique, Fermented Porcini-Bone Marrow Butter, and Crispy Beef Heart Crumble

Where umami delves into the oceanic and terroir meets smoke-kissed sweetness, a single bite of this abyssal cheek transcends the known boundaries of flavour.

Ingredients

• Beef Cheeks900 g
• Flaky Sea Saltto taste
• Freshly Ground Black Pepperto taste
• Dried Porcini Powder1 tbsp
• Kombu1 strip
• Beef Marrow Bones2
• Unsalted Grass-Fed Butter100 g
• Dried Porcini Mushrooms15 g
• Lacto-Fermented Garlic Paste1 tsp
• Apple Cider Vinegar (ACV)60 ml
• Medjool Date Puree (1g net carb portion)0.25 tsp
• Xanthan Gum1 pinch
• Beef Heart50 g
• High-Heat Cooking Fat2 tbsp
• Iceas needed

Method

1. **Prepare the Sous Vide Beef Cheeks:** Trim any remaining silverskin from the beef cheeks. Generously season with flaky sea salt and freshly ground black pepper. Place the beef cheeks into a vacuum-sealable bag with the dried porcini powder and kombu strip. Vacuum seal the bag.
2. Set your sous vide circulator to 74°C (165°F). Submerge the sealed beef cheeks and cook for 36-48 hours, or until fork-tender. Once cooked, immediately transfer the bag to an ice bath for 30 minutes to rapidly cool, stopping the cooking process and ensuring optimal texture.
3. **Prepare the Fermented Porcini-Bone Marrow Butter:** Preheat oven to 200°C (400°F). Place the marrow bones cut-side up on a baking sheet. Roast for 15-20 minutes, or until the marrow is softened and translucent. Carefully scoop out the rendered bone marrow.
4. In a small bowl, combine the softened grass-fed butter, rendered bone marrow, finely minced rehydrated porcini mushrooms, and lacto-fermented garlic paste. Season with flaky sea salt and freshly ground black pepper. Whip with a fork until well combined and fluffy. Transfer to a small ramekin or roll into a log with parchment paper, and chill in the refrigerator to firm up.
5. **Prepare the Smoked Date-Vinegar Gastrique:** In a small, non-reactive saucepan, combine the apple cider vinegar and the minuscule portion of Medjool date puree. Bring to a gentle simmer over medium-low heat. Reduce slowly until the liquid is syrupy and coats the back of a spoon (about 10-15 minutes). The date here is for profound depth, not sweetness. Strain if desired to remove any date solids. Immediately transfer the reduced gastrique to a smoke gun chamber (if available) and infuse with cold smoke (e.g., applewood) for 2-3 minutes, or carefully place in a cold smoker. Alternatively, infuse with a tiny pinch of smoked paprika for a hint of smokiness. Season with a tiny pinch of salt. If desired for a slightly thicker glaze, whisk in a minuscule pinch of xanthan gum (less than 1/8 tsp) until smooth.
6. **Prepare the Crispy Beef Heart Crumble:** Heat the high-heat cooking fat in a small skillet over medium-high heat. Add the thinly sliced beef heart and cook, stirring occasionally, until deeply golden brown and very crispy, resembling bacon bits. Season lightly with flaky sea salt. Drain on paper towels and set aside.
7. **Sear and Plate the Beef Cheeks:** Remove the cooled beef cheeks from the sous vide bag, reserving any liquid (this can be reduced for an extra sauce, if desired). Pat the beef cheeks thoroughly dry with paper towels.
8. Heat the high-heat cooking fat in a heavy cast-iron skillet over high heat until smoking. Carefully place the dried beef cheeks into the hot skillet. Sear aggressively on all sides for 2-3 minutes per side, until a deep, dark, and exquisitely crispy crust forms. Remove from heat and let rest for 2 minutes.
9. To plate, slice the seared beef cheek into thick medallions. Artfully arrange on a warm plate. Spoon a generous quenelle of the chilled Fermented Porcini-Bone Marrow Butter over the hot beef cheek, allowing it to melt slowly. Drizzle the Smoked Date-Vinegar Gastrique around and lightly over the beef. Finish by scattering the Crispy Beef Heart Crumble generously over the dish. Serve immediately.