Veal Cheek with Beer Recipe

Ingredients:

4 veal cheeks (about 1 lb each), trimmed
3 tablespoons olive oil
2 large onions, chopped
2 large carrots, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 tablespoon fresh thyme leaves
2 cups beef stock
2 cups beer (pilsner or lager)
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

Instructions:

Preheat the oven to 325°F (160°C).
Season the veal cheeks with salt and freshly ground black pepper.
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the veal cheeks and cook until browned on all sides, about 10 minutes.
Transfer the veal cheeks to a plate and set aside.
Add the onions, carrots, garlic, bay leaves, and thyme to the Dutch oven.
Cook until the vegetables are soft and starting to brown, about 10 minutes.
Add the beef stock, beer, and Dijon mustard to the Dutch oven.
Bring to a simmer and cook for 5 minutes.
Return the veal cheeks to the Dutch oven and spoon the sauce over them.
Cover with a tight-fitting lid and transfer to the oven.
Cook until the veal cheeks are very tender and almost falling apart, 2 to 2 1/2 hours.
Transfer the veal cheeks to a platter.
Skim the fat from the sauce and spoon the sauce over the veal cheeks.

Verdict:

This Veal Cheek with Beer recipe is a hearty and comforting dish that’s perfect for a special occasion or a cozy family dinner. The flavors of the beer and the Dijon mustard add a delicious depth to the sauce and complement the rich flavor of the veal cheeks. Serve it with mashed potatoes or crusty bread to soak up all the delicious sauce.