Cured beef cheek and soaked apple toast


  • 3 pieces of beef cheek
  • 75g brown sugar
  • 30g salt
  • 1 litre water
  • 20g mustard seed
  • 10g long pepper
  • 10g garlic powder
  • 10g nutmeg
  • 10g Kerala red pepper
  • 20g pepper mix
  • 10g oregano
  • 10g chilli flakes
  • 3 Granny Smith apples
  • 50g sugar
  • 10g dry dill
  • 25g white vinegar
  • 150g water
  • 10g chives
  • 1 German-style canned gherkin
  • 1 greek yoghurt
  • 20g lemon juice
  • 5 cherry tomatoes
  • Spinach
  • Salt
  • Pepper
  • Oil


To begin, clean the cheeks and put them to one side. In a bowl, mix the brown sugar, the salt, the litre of water and the mustard and pack the mixture with the cheek. Leave to marinate for 24 hours.

Then, take the cheeks out of the bag and strain the liquid. One the one hand, boil the liquid, skim it and let it cool. On the other, dry the cheeks and cover them with the previously chopped mixture of spices.

Next, pack the cheeks with some of the liquid and cook at 62 degrees for 72 hours.

For the soaked apples, mix the vinegar with the sugar, the dill and the water and pack with the strips of apple.

For the sauce, mix the yoghurt with the brunoise of gherkin, the chives and the lemon juice. When the cheek is cooked, let it cool, slice it and lay it out on a pre-toasted loaf of bread.

Finally, add a few spinach leaves and the cherry tomatoes and finish with the apple and yoghurt sauce.

In this recipe, sous vide helps us to achieve the marinade quicker and it adsorbs the taste better. Also, when cooking, it allows us to be more precise and our result has an extremely tender, perfect texture.