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How to Sous Vide Beef and Make a Celeriac Puree

How to Sous Vide Beef and Make a Celeriac Puree

Sous vide is but often overlooked way to cook meat that results in tender and juicy results.
Prep Time 30 mins
Cook Time 18 hrs
Course Main Course
Servings 4 people


  • 1 Sous vide 75 degrees celsius
  • 1 Sous vide bags
  • 1 Pot for the puree cooking
  • 1 Tray
  • 1 Blender


  • 4 beef cheeks
  • 2 celeriac, peeled and cubed
  • 4 fresh oranges juiced
  • 500 g raspberries
  • 3 tbsp extra virgin olive oil
  • 1 shallot, minced
  • 1/2 l double cream
  • 2 leaves of bay leaf
  • 1/2 bunch of fresh thyme
  • 1 bunch parsley
  • 200 g sunblush tomatoes


  • Marinate the beef cheeks with oranges and raspberries for 12 hours on a foil-sealed tray.
  • Clean the marinade from the beef cheeks and season with salt and pepper to taste. Close under vacuum with thyme branches to give more flavor.
  • Cook the beef cheeks for 17/18 hours at 75 degrees Celcius. Remove from the water and allow to cool slowly.
  • Cook the celeriac, peeled and cubed with the double cream and the bay leaf for 45 minutes. Salt and pepper to taste.
  • Blanch the parsley for 5 seconds and cool in water and ice to keep the color. Blend with oil and a few drops of apple cider vinegar. Salt and pepper to taste.
  • Blend the tomatoes with oil until a cream is obtained.
  • Finally cut the cheeks into slices, at least I like to serve them this way. Like a sliced ​​steak.
    Put the celeriac puree on the plate and sprinkle it with the sauces on top. Have fun as you like best with the products on the plate and let your creativity be transmitted in your food.


You can also use mashed potatoes or another cut of meat that normally takes longer to cook.
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