- 1,5kg beef cheeks
- 2 large white onions
- 1l trappist beer
- 1 slice ginger bread
- 1 tablespoon mustard from Ghent (if you do not have any Dijon)
- 50g Sirop de Liège
- 1 twig of thyme
- 2 bay leaves
- 1 tablespoon of flour
- 2 bone marrows
- 4cl Jenever
- Salt, pepper
- Cut the beef cheeks in chops of 3 to 4 cm and put them in a bowl.
- Pour the trappist beer onto the meat.
- Add Jenever, bay leaves and thyme.
- Season with salt and pepper .
- Wrap up the bowl in plastic and let the meat marinate overnight in the refrigerator.
- Peel and chop up the white onions.
- Take the meat out of its marinade, drain and let drip dry.
- Gently heat 1 teaspoon of butter in a casserole.
- Add the white onions and let them melt and brown.
- In the meantime, heat 1 tablespoon of butter in a pan and add the beef cheek chops en let them sear on all sides .
- Once they’re seared, take out the beef chops and add them to your onion casserole.
- Add flour.
- Mix and cook for 2 minutes.
- Pour the marinade beer into the onion and beef cheek casserole, bring it to a boil and let it cook gently afterwards.
- Add Sirop de Liège and bone marrows.
- Grill ginger bread, butter it with mustard and add it to the casserole.
- Cover up the casserole and let it cook gently for about 3 to 4 hours.