For 4 people
For 4 people
Cut the meat into large cubes.
Peel the onions and cut them into dice.
Cut the onion in dice, then melt 20 grams of butter in a cast iron casserole then blond the dice of onion and reserve them in a bowl.
In the same casserole dish, add 40g of butter and brown the beef cheek cubes over fairly high heat.
When they are well golden, sprinkle with the flour, mix, then add the reserved onions, vinegar, mustard, thyme, cloves, salt, pepper and brown sugar. Stir and sprinkle with beer.
Cover and simmer for 1 hour 45. Mix regularly.
Split the 2 slices of gingerbread in two. Spread them with mustard and place them on the meat.
Close the casserole dish and cook for another 30 minutes.
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