Brown the cheeks along with chopped onion. Add: crushed garlic, mustard, beer, wine vinegar, bay leaf, thyme, veal stock, salt and pepper. Let everything simmer for 1 ½ hours under cover. Remove the herbs from the sauce. Finish the sauce with honey and chopped basil. Use sauce binder, only if absolutely necessary.

Pork cheeks in brown beer

pork cheeks butter onion garlic vinegar Belgian Trappist beer

veal stock

laurel

thyme

mustard

honey

basilium

A Recipe Guide For The Amateur Chef Belgian Cuisine

Pork cheeks

in brown beer

Brown the cheeks along with chopped onion. Add: crushed garlic, mustard, beer, wine vinegar, bay leaf, thyme, veal stock, salt and pepper. Let everything simmer for 1 ½ hours under cover. Remove the herbs from the sauce. Finish the sauce with honey and chopped basil. Use sauce binder, only if absolutely necessary.
pork cheeks butter onion garlic vinegar Belgian Trappist beer

veal stock

laurel

thyme

mustard

honey

basilium

a recipe guide for the amateur chef Belgian Cuisine