Beef Cheek confit

The cheek is a really tender meat, even more if slowly cooked in a vacuum bag.

Reference 18006

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Open the bag and keep the juices from the bag to make the sauce. Slice the cheek and heat up in a steam oven for 5 minutes at 90ºC

It can be served either hot or cold, as an appetizer, in sandwich or as a main dish.

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Beef Cheek confit

The cheek is a really tender meat, even more if slowly cooked in a vacuum bag.

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Cascajares

C/ Vegapalacios 1, 34210 Dueñas (Palencia) - España

900 777 365

cascajares@cascajares.com

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