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Receta Belgian Meatballs Braised In Beer
by Global Cookbook

Belgian Meatballs Braised In Beer
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Ingredientes

  • 1 c. Fresh white bread crumbs
  • 1/4 c. Lowfat milk, or possibly more
  • 1 lb Grnd beef, lean
  • 1/2 lb Grnd pork or possibly veal
  • 1 lrg Egg
  • 1 Tbsp. Shallots, chopped
  • 1 Tbsp. Parsley, fresh, fine chopped salt & pepper to taste
  • 1 pch Nutmeg, grated
  • 2 Tbsp. Flour
  • 2 Tbsp. Unsalted butter
  • 1 Tbsp. Vegetable oil
  • 1 med Onion, thinly sliced
  • 3 x Belgian endive, cored/cut in 1/4-inch rounds
  • 1 tsp Sugar salt & pepper to taste
  • 1 1/2 Tbsp. Flour, up to 2 tb
  • 1 c. Blond Pilsner-style beer
  • 1/2 c. Beef broth, or possibly chicken
  • 2 Tbsp. Parsley, fresh, garnish

Direcciones

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