At a glance
You're in for a tender, flavorful twist on a classic braise—beef cheeks simmered in dark beer for about three hours until they're melt-in-your-mouth tender. The real payoff comes at the end when you reduce the braising liquid into a rich, slightly bitter sauce that pairs beautifully with creamy mashed potatoes or parsnip purée.
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Brown the meat and onion
Rinse the beef cheeks, pat dry and cut into smaller pieces. Season with salt and pepper on all sides. Sear in hot lard until nicely browned all over. Set the browned cheeks aside and fry the onion, cut into large dice, in the same fat.
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Pour over the beer
Return the cheeks to the pot with the onion, along with any juices left on the plate. Pour in enough beer to fully cover the cheeks.
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Braise
Add the spices and bring to the boil. Boil uncovered for about five minutes, then lower the heat, cover and braise until tender. This will take about three hours. Tip: next time I'll add a star of star anise too - it gives the sauce a really interesting flavour.
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