Tender and juicy beef cheek confit cooked at low temperature in a savory red pesto sauce that reminds us of Mediterranean flavors.
No need to defrost: Steam OVEN: at 100ºC for 15 min. approx. MICROWAVES: perforate the bag and, at maximum power (750 W) for 6 min. approx. BAIN-marie: Submerge in hot water for 15 to 20 min. SAUCE: Pour the contents into the saucepan and heat.