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The original was posted on /r/askculinary by /u/Chargrilled_lampost on 2023-09-15 18:29:05.

Hello 👋.

I recently went to a fine dining restaurant and ordered the slow cooked beef cheeks. They were amazing. They pretty much dissolved on my tongue and I barely had to chew to eat them.

Now I’m a chef of 15 years. I’m familiar with all the techniques of how to achieve this. Yet for the life of me I can’t quite get to that extra ‘meltiness’.

My current technique is this….

1. Portion beef cheek.
2. Place in salt water brine for 2 days
3. Sear
4. Sous vide at 155f for another 48 hours. Sometimes in a jus.
5. Rest and serve

They are pretty tender and do fall apart. But they still have a little toughness and chewiness. They are good, but not quite what i experienced at the restaurant.

What am I doing wrong? I have even tried it with wagyu. So it’s not the meat itself.

Any tips?