Sous Vide Beef Cheek with Smoked Marrow & Uni Sabayon and Tendon Glass

Boil the beef tendon in salted water for 4 hours until completely gelatinous. Slice ultra-thin (1mm), lay flat on silicone mats, and dehydrate at 60°C (140°F) for 12 hours until brittle. Flash-fry in beef tallow at 190°C (375°F) for 5 seconds until it violently puffs into crispy glass. Season immediately with sea salt and dulse powder.

Season cheeks generously with sea salt. Vacuum-seal with 50ml of bone broth. Cook sous vide at 68°C (154°F) for 24 hours. Remove from bag, reserving all cooking juices.

Blend the reserved cooking juices with the remaining bone broth and black garlic until completely smooth. Reduce in a saucepan over medium heat until it reaches a thick, glossy syrupy consistency.

Roast marrow bones at 200°C (400°F) for 15 minutes to render the fat, then cold-smoke the liquid fat using a smoking gun with hickory chips. In a double boiler, whisk egg yolks with apple cider vinegar and 1 tbsp of water until pale and thick. Slowly drizzle in 60ml of the warm smoked marrow fat to emulsify. Gently fold in the pureed sea urchin (uni) and season with sea salt.

Assembly: Sear the sous vide beef cheek in a hot pan with a tablespoon of tallow to develop a light crust, then brush aggressively with the black garlic glaze. Spoon a pool of warm Uni Sabayon onto the plate, place the glazed cheek on top, and crown with a shard of the crispy tendon glass.