I got some beef cheeks from my beef supplier and decided to slow cook some of it in a crock pot and compare it with sous vide. The cheeks were both seared first. Some white onions were sweated and a gerenous amount of white wine was splashed on. Stock was then added and the mixture was reduced. This liquid was then used as the braising liquid for both the crocker and sous vide. The crocker style beef cheeks were cooked for about 6 hours whilst the sous vide beef cheeks cooked for 24 hours.
They turned out very differently. What I liked about the crock pot beef cheeks was that it was extremely tender and the meat fell apart. Unfortunately, the braising liquid contained all the flavour and without the sauce, the meat would be dry. On the other hand, sous vide beef cheeks cooked medium does not work. We cooked the beef cheeks at 60 degrees celsius and although the meat was medium done and tender, it had a strange texture. I guess it was partly because of the cut of the meat. I guess for this cut of meat, it does need to be sous vide at much higher temperatures in order to achieve a nice texture and taste.