Servings: 4
Calories: 600kcal
Ingredients
The meat
The sauce
- 2 onions (large, cut into half rings)
- 250 g mushrooms
- 4 carrots
- 2 tbsp mustard
- 0,75 l beer (brown PiedBoeuf)
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 cloves
- 1 tbsp maple syrup (or sugar)
- 2 slices bread (dark )
- 1 tbsp apple cider vinegar (optional)
Instructions
Preparation
- Cut the 1 kg pork cheeks into cubes of about 3 cm. Put the meat in a bowl and season heavily with
, and possibly with . Also sprinkle with 2 tbsp flour and mix well. - Shred the 2 onions. clean the
and cut into wedges. Grate the 4 carrots and cut into slices.
Implementation
- Melt 2 tbsp butter in a large casserole over medium-high heat. Fry the meat in portions until crispy brown on all sides. Remove meat from pan and set aside.
- Deglaze the bottom with a little butter and/or a little beer. Fry the onions over low heat until soft and golden brown, about 10 minutes.
- Place the meat back in the pan on top of the onions. Add 1 cloves, 2 bay leaves and 2 sprigs fresh thyme. Add the shredded carrots and mushrooms. Pour over with 0,75 l beer.
- Coat the 2 slices bread on one side with 2 tbsp mustard and place them mustard side down on the stew meat.
- Add 1 tbsp maple syrup and 1 tbsp apple cider vinegar.
- Bring to a boil, lower the heat and simmer gently with the lid on the pan for 1 to 1.5 hours, or until the meat is buttery tender.
- Stir in the stew, remove the bay leaves and thyme sprigs.
- Taste and finish with additional pepper, salt, sweet (maple syrup) or sour (apple cider vinegar).
- Serve the stew with fries, mashed potatoes or a piece of crusty bread.
Nutrition Facts
Serving: 1serving | Calories: 600kcal
Tips
- Thickness of the sauce: The sauce is thickened by the flour, a slice of butter, and the boiling down. Still not enough? Then add cold dark roux (store-bought or homemade).
- Sweetness of the sauce: Make the sauce sweeter by using dark sugar or maple syrup.
- Beer choice: This recipe used Pied Boeuf dark table beer, which already gives a sweet touch. Other dark beers are also suitable, but note that each beer gives its own specific flavor (sweet/bitter) to the sauce!
- Carrots and mushrooms: Maybe not part of the original recipe but I like it.
Met stoofvlees maak je me altijd gelukkig maar deze met varkenswangetjes is wel mijn favoriet! Gewoon lekker van smaak, malser en de gaartijd is ook duidelijk minder dan bij rundstoofvlees. Gewoon TOP!!!