Name: Beer-Braised Beef Cheek Recipe
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4
Cuisine: American
Ingredients: 4 beef cheeks; Salt and pepper to taste; 2 tablespoons vegetable oil; 2 onions, thinly sliced; 3 cloves garlic, minced; 1 cup beef broth; 1 cup dark beer; 1 tablespoon Worcestershire sauce; 1 tablespoon Dijon mustard; 1 sprig fresh thyme; 1 cup pearl barley; 3 cups beef broth; 1 cup grated Parmesan cheese; 1 tablespoon butter; Salt and pepper to taste; 2 onions, sliced; 2 tablespoons malt vinegar; 2 tablespoons brown sugar; 1 cup ale beer; 1 cup beef broth; 2 tablespoons cornstarch, dissolved in water

How To Make Beer-Braised Beef Cheek

Easy, cheesy, and meaty are the three best words to describe a good casserole dish. It’s quick to make since you can easily throw together the ingredients in a deep piece of cookware. Then, simply bake until they meld together beautifully to form a delicious homemade meal. And even though you’re free to use other types of protein for this dish, there’s no denying that beef reigns supreme. Browse this collection for easy beef casserole recipes that you can make for dinners with the family!

Preparation: 20 minutes

Cooking: 4 hours

Total: 4 hours and 20 minutes

Serves:

Ingredients

4 beef cheeks
Salt and pepper to taste
2 tablespoons vegetable oil
2 onions, thinly sliced
3 cloves garlic, minced
1 cup beef broth
1 cup dark beer
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 sprig fresh thyme
1 cup pearl barley
3 cups beef broth
1 cup grated Parmesan cheese
1 tablespoon butter
Salt and pepper to taste
2 onions, sliced
2 tablespoons malt vinegar
2 tablespoons brown sugar
1 cup ale beer
1 cup beef broth
2 tablespoons cornstarch, dissolved in water

Instructions

Season the beef cheeks with salt and pepper.
Heat the vegetable oil in a large Dutch oven over medium-high heat.
Sear the beef cheeks on all sides until browned. Remove from the pot and set aside.
In the same pot, sauté the onions and garlic until softened.
Pour in the beef broth, dark beer, Worcestershire sauce, and Dijon mustard.
Add the beef cheeks back to the pot along with the fresh thyme.
Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, until the beef cheeks are tender.
While the beef is braising, prepare the pearl barley risotto.
In a medium pot, bring the beef broth to a simmer.
Add the pearl barley and cook for 30-40 minutes, until tender.
Stir in the Parmesan cheese and butter, and season with salt and pepper to taste.
In a separate pan, sauté the sliced onions with malt vinegar and brown sugar until caramelized. Set aside.
Once the beef cheeks are cooked, strain the liquid into a saucepan.
Add the ale beer and beef broth, and simmer until reduced by half.
Mix the cornstarch with water to make a slurry, then add to the saucepan and cook until thickened.
To serve, plate the beef cheeks on top of the pearl barley risotto.
Garnish with the caramelized onions and drizzle with the ale sauce.