Slow-Roasted Beef Cheek in Belgian Brown Beer Sauce

Name: Slow-Roasted Beef Cheek in Belgian Brown Beer Sauce
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4 servings
Ingredients: 1200 g Beef cheeks, trimmed; 2 tbsp Olive oil; 2 medium Onions, chopped; 2 medium Carrots, diced; 2 stalks Celery stalks, diced; 4 cloves Garlic, minced; 1 tbsp Tomato paste; 2 tbsp All-purpose flour; 500 ml Belgian brown beer; 500 ml Beef broth; 4 sprigs Fresh thyme; 2 leaves Bay leaves; 1 tbsp Brown sugar; 1 tbsp Balsamic vinegar; null to taste Salt; null to taste Freshly ground black pepper; null to taste Fresh parsley, chopped (for garnish)

Difficulty

medium

Time

Price Category

average

Calories

Medium

Prepare an unforgettable gastronomic experience with this slow-roasted beef cheek, braised in a rich Belgian brown beer sauce. The meat cooks until incredibly tender, practically melting in your mouth, while the beer, vegetables, and herbs impart a deep, complex flavor to the sauce. It's a perfect choice for a special occasion or a cozy family dinner, guaranteed to impress everyone. Get ready for a true flavor explosion that is especially comforting on colder days!

Steps

Prepare the Meat

Season the beef cheeks generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Sear the beef cheeks on all sides until golden brown, then remove them from the pot and set aside.

Sauté Vegetables

In the same pot with the remaining fat, add the chopped onions, carrots, and celery stalks. Sauté over medium heat for 8-10 minutes until the vegetables soften and lightly caramelize. Add the minced garlic and tomato paste, and cook for another 2 minutes.

Build the Sauce

Sprinkle the flour over the vegetables and stir for 1 minute. Pour in the Belgian brown beer, scraping up any browned bits from the bottom of the pot. Bring to a boil, then add the beef broth, fresh thyme, bay leaves, brown sugar, and balsamic vinegar. Stir well to combine.

Slow Cook

Return the seared beef cheeks to the sauce. Ensure the meat is mostly submerged in the liquid. Cover the pot and transfer it to a preheated oven at 160°C (325°F). Slow cook for 3-3.5 hours, or until the beef cheek is fork-tender and easily falls apart. Flip the meat once halfway through cooking.

Rest and Serve

Once the meat is cooked, remove the pot from the oven and let it rest, covered, for 10-15 minutes. Remove the beef cheeks and keep them warm. You can strain the sauce or blend it with an immersion blender for a smoother consistency. Taste and adjust seasoning with salt and pepper if needed. Serve the beef cheeks with the rich sauce, garnished with fresh chopped parsley.

	Per 100g	Per Serving 380g
Calories	240 kcal	912 kcal
Protein	22g	84g
Fat	14g	53g
Carbohydrate	6g	23g
Fiber	1g	4g
Sugar	2g	8g

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beef

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Slow-Roasted Beef Cheek in Belgian Brown Beer Sauce

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare the Meat

Sauté Vegetables

Build the Sauce

Slow Cook

Rest and Serve

Extra Tips

► Adjust the sauce consistency at the end of cooking: if it's too thin, simmer for a few more minutes; if too thick, add a little more broth or water.

► Before serving, you can strain the sauce or blend it with an immersion blender for a silkier texture, though the rustic version is also delicious.

► Beef cheek pairs wonderfully with mashed potatoes, polenta, or even a slice of fresh, crusty bread for soaking up the rich sauce.

Nutrition