At a glance
You're swapping out the traditional red wine for dark beer to braise tender beef cheeks—the result is a wonderfully rich, slightly bitter sauce that's perfect for a cozy dinner. The hardest part is the patience: after searing the meat and getting everything into the pot, you'll let it braise for about three hours until the cheeks are melt-in-your-mouth tender, then reduce the sauce to deepen those flavors.
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Sear the meat and onion
Rinse the beef cheeks, pat them dry and cut into smaller pieces. Season all over with salt and pepper. Sear in hot lard until nicely browned on all sides. Set the browned cheeks aside, then sauté the roughly diced onion in the same fat.
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Pour in the beer
Return the cheeks to the pot with the onion, along with any juices left on the plate. Pour in beer until the cheeks are fully submerged.
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Braise
Add the spices and bring to a boil. Cook uncovered for about five minutes, then lower the heat, cover and let it braise until tender. This will take around three hours. Tip: next time I'll add a star of star anise too – it gives the sauce an even more interesting flavour.
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