Did you see this article from the UK Daily Mail?
http://www.dailymail.co.uk/home/moslive/article-1134972/Cheap-utterly-delicious--bet-youve-eaten-pork-cheeks.html
It sounds like you could put the cheek in some red wine overnight, then brown the cheeks lightly (ahead of the sous vide) then add the chopped mirepoix (onions, carrots, celery) and browned cheeks and a little stock to the sous vide bag. My guess is that you treat this like pulled pork, 176 degrees for 10-12 hours, to break down the collagen as much as possible.
"Braised" is frequently restaurant talk for sous vide.
Hmmm. This makes me want to try a Jamaican cow foot preparation sous vide. It was always something that called for slow cooking, but in a pouch you could make a smaller portion.
