Oven-Braised Beef Cheek Carbonnade with Double-Fried Frites

Method

1. Trim the silver skin and thick sinew off the beef cheeks with a knife, cut them into 5 cm pieces, pat dry and season with some of the salt and the pepper. Preheat the oven to 150 °C and thinly slice the onions.

   Add in this stepSalt 0.4 tspBlack pepper 2 pinch

2. Cut the bacon into 1 cm batons and cook them in a lidded cast-iron casserole over medium heat for 5 min, until the fat has rendered and they are crisp. Lift them out.

   Add in this stepSmoked bacon in one piece (lardons) 60 g

   medium heat

3. Add half the butter to the bacon fat and heat over medium-high heat (pot size · number of batches: 24 cm · 1×). Sear the beef for 6 min per batch until deep brown on all sides, then set aside.

   Add in this stepBeef cheeks (or chuck) 400 gButter 13 g

   medium-high heat

4. Lower the heat to medium-low heat, add the remaining butter and the onions and cook slowly for 22 min. Scraping up the brown crust as you go, take the onions to a deep caramel colour; this is where the flavour comes from.

   Add in this stepButter 13 gOnions 1½

   medium-low heat

5. Pour in the beer and scrape the bottom, then add the beef, bacon, stock, thyme and bay leaves. Spread the peperkoek with mustard, lay it on top, bring to a bubble, cover and braise in the oven (150 °C) for 2 h 30 min. Check every hour and add water so the liquid comes at least halfway up the meat.

   Add in this stepBelgian abbey dubbel or dark brown ale 330 mlRich beef stock 150 mlFresh thyme sprigs 2Bay leaves 1Peperkoek (Belgian spiced honey cake) or gingerbread 40 gDijon mustard 2 tsp

   oven

6. Meanwhile cut the potatoes into 1 cm batons, rinse in cold water to remove starch and dry them completely with a tea towel. Pour the fat into a deep pot, no more than half full, and heat over medium heat to 150 °C (pot size · number of batches: 20 cm · 2×). Lower the potatoes in away from you and fry each batch for 6 min, until soft inside but not coloured, then drain and let them cool for at least 15 minutes. Never leave hot fat unattended and never add anything wet.

   Add in this stepFloury potatoes 500 gBeef dripping or neutral oil (for frying) 1,000 ml

   medium heat

7. Take the casserole out of the oven, set it on the hob and remove the thyme stalks and bay leaves. Add the vinegar and some of the salt and reduce uncovered over medium-low heat for 10 min, until the sauce is glossy. The beef should be tender enough to cut with a spoon.

   Add in this stepCider vinegar 1 tspSalt ¼ tsp

   medium-low heat

8. Raise the fat to 180 °C over medium-high heat (pot size · number of batches: 20 cm · 2×) and fry the cooled potatoes again for 2 min 30 sec per batch, until deep golden and crisp. Drain, shake off the fat and sprinkle with the remaining salt. Serve the carbonnade with the frites and mayonnaise.

   Add in this stepSalt ¼ tspMayonnaise 2 tbsp

   medium-high heat