Tender and juicy beef cheek confit cooked at low temperature in a savory red wine sauce that reminds us of Mediterranean flavors.
Do not defrost: STEAM OVEN: at (100°C/212°F) for approx. 15 minutes. MICROWAVE: Perforate the bag and heat at maximum power (800 W) for approx. 6 minutes. BAIN-MARIE: Submerge in hot water for 15–20 minutes. SAUCE PAN: Empty contents into a sauce pan and heat.