1. Place the Scotch Beef cheek and shin in a sous vide bag and vac pac. Place in a water bath at 84 degrees Celsius for 18 hours until tender.
2. When the beef is cooked submerge in iced water until completely cold.
3. Finely chop all of the vegetables and finely slice the garlic.
4. Sweat the vegetables with a little oil in a large pan until cooked through and slightly translucent
5. Remove the beef from the sous vide bag retaining all of the liquid.
6. Remove any fat, skin or sinew from the beef and pick down the shin and dice the cheek
7. Place the liquid in the pan with vegetables and reduce by 1/3
8. Place all of the picked and diced beef into the pan and return to the boil
9. Skim any excess fat from the top, Season with salt and pepper.
10. Serve in a soup bowl with crusty bread and butter