Belgian Meatballs Braised In Beer Recipes

BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE

Steps:

• Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
• Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
• Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
• Meanwhile, toast the remaining loaf bread in the oven.
• Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
• Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.

BELGIAN ALE-BRAISED BRISKET

Steps:

• Season brisket with salt. Wrap tightly in plastic and chill at least 8 hours.
• Let brisket sit at room temperature 1 hour.
• Preheat oven to 400°F. Combine mustard, brown sugar, and ginger in a small bowl. Unwrap brisket, place on a wire rack set inside a large rimmed baking sheet, and rub mustard mixture all over brisket. Roast until top is nicely browned, 30-40 minutes.
• Remove brisket from oven and reduce oven temperature to 300°F.
• Meanwhile, heat bacon fat in a large heavy ovenproof pot over medium heat. Add onions; season with salt and cook, stirring often, until deep golden brown, 8-10 minutes. Reduce heat to medium-low, add flour, and cook, stirring often, until mixture smells nutty, about 4 minutes. Add bay leaf, ale, and stock. Bring to a simmer. Add brisket, cover, and transfer to oven. Braise, turning every 30 minutes, until fork-tender, 3-4 hours. Discard bay leaf.
• Transfer brisket to a cutting board and let rest at least 20 minutes.
• If braising liquid is thin, bring to a boil, reduce, and simmer, skimming surface as needed, until thick enough to coat a spoon; season with salt, if needed. Slice brisket against the grain. Serve with braising liquid.
• DO AHEAD: Brisket can be braised 2 days ahead. Cover and chill in braising liquid.

BELGIAN MEATBALLS BRAISED IN BEER

Steps:

• To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands.
• Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl.
• Form mixture into 6 to 8 balls or patties (2 inches in diameter and 1/2-inch thick); dust with 2 tablespoons flour.
• Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat.
• Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn.
• Remove meat balls to platter; keep warm.
• To prepare sauce, discard all but 2 tablespoons of fat in pan.
• Add onion and endives.
• Cook over low heat, stirring constantly, for about 10 minutes.
• Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer.
• Add beer and broth; heat to quick boil, scraping up all brown bits from bottom of pan.
• Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables.
• Simmer, partly covered, until meat is cooked through, 45 minutes.
• Sprinkle with parsley and serve.

BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE

Steps:

• Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
• Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
• Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
• Meanwhile, toast the remaining loaf bread in the oven.
• Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
• Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.

BOULETS LIEGEOIS (BELGIAN MEATBALLS)

Steps:

• Mix beef and pork together in a large bowl to thoroughly combine.
• Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.
• Roll into meatballs, about 1/2 cup each, and dredge in flour.
• Heat butter in a large skillet over medium heat.
• Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.
• Remove meatballs to a plate. Melt 2 Tablespoons of butter to the skillet.
• Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.
• Add the brown sugar and thyme, stir and cook for 1 minute.
• Add the flour, stir to combine.
• Add apple butter and vinegar, stir.
• Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.
• Add the meatballs back to the sauce and cook for 15 minutes to heat through.
• Serve immediately with pomme frites {French fries} and Belgian beer or wine.