Step 1

Preheat the Russell Hobbs Sous Vide Slow Cooker by setting the temperature at 55°C (130°F).

Step 2

Place the beef cheeks, garlic, rosemary, oil and some seasoning, in an even layer in a pouch and vacuum seal.

Step 3

Place the sealed pouch into the preheated water bath and cook for 48 hours.

Step 4

Just before the allotted cooking time is finished, preheat a grill or skillet until it’s very hot.

Step 5

Remove the beef cheeks from the pouches and pat them dry with paper towels.

Step 6

Lightly brush the beef cheeks with oil and generously season them with salt and pepper.

Step 7

Place the steak on the very hot grill and sear each side until it’s nicely browned, about one minute on each side. Alternatively, sear each side in the very hot skillet for 15-25 seconds on each side. To avoid overcrowding, work in batches if necessary.

Step 8

Blot the beef cheeks with paper towels afterwards to remove excess oil.

Step 9

Let the beef cheeks rest for 5 minutes before slicing them thinly.

Step 10

Serve immediately with your favourite vegetables.