Description
Delicious beef cheek confit cooked at a very low temperature to make it as tender as possible. The juice it produces while cooking has a neutral flavor, allowing you to customize it to the finishing touches of your dish.
MICROWAVE
Defrost the product and reserve the juice to make a sauce. Cut the cheek when cold (so that it does not come apart). Heat in the microwave, in a casserole or in a bain-marie.
