Serves 4

- 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
- Butter
- 2 bone marrows
- 4cl Jenever
- Salt, pepper


  1. Cut the beef cheeks in chops of 3 to 4 cm and put them in a bowl.
  2. Pour the trappist beer onto the meat.
  3. Add Jenever, bay leaves and thyme.
  4. Season with salt and pepper .
  5. Wrap up the bowl in plastic and let the meat marinate overnight in the refrigerator.
  6. Peel and chop up the white onions.
  7. Take the meat out of its marinade, drain and let drip dry.
  8. Gently heat 1 teaspoon of butter in a casserole.
  9. Add the white onions and let them melt and brown.
  10. In the meantime, heat 1 tablespoon of butter in a pan and add the beef cheek chops en let them sear on all sides .
  11. Once they’re seared, take out the beef chops and add them to your onion casserole.
  12. Add flour.
  13. Mix and cook for 2 minutes.
  14. Pour the marinade beer into the onion and beef cheek casserole, bring it to a boil and let it cook gently afterwards.
  15. Add Sirop de Liège and bone marrows.
  16. Grill ginger bread, butter it with mustard and add it to the casserole.
  17. Cover up the casserole and let it cook gently for about 3 to 4 hours.

Le civet de canard sauvage
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