MEATBALLS
1 cup fresh white bread crumbs
1/4 cup milk, or more
1 lb ground beef, lean
1/2 lb ground pork or veal
1 large egg
1 tbsp shallots, minced
1 tbsp parsley, fresh, fine minced
1 ; salt & pepper to taste
1 pinch nutmeg, grated
2 tbsp flour
2 tbsp unsalted butter
1 tbsp vegetable oil
SAUCE
1 medium onion, thinly sliced
3 belgian endive, cored/cut in 1/4-inch rou
1 tsp sugar
1 ; salt & pepper to taste
1 1/2 tbsp flour, up to 2 tb
1 cup blond pilsner-style beer
1/2 cup beef broth, or chicken
2 tbsp parsley, fresh, garnish
Directions
1. 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.
2. 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.
3. To prepare sauce, discard all but 2 tablespoons of fat in pan. Add
oion 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, scrapig up all brown bits from bottom of
pan.
4. 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.
Source: "Everybody Eats Well in Belgium Cookbook" by Ruth Van
Warebeck; printed in the Chicago Tribune, October 2, 1996
Servings: 6 servings
Belgian Meatballs Braised In Beer Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Dutch Oven; Meat
The History of Recipes
We are able to follow the history of `recipes` far back into history, certainly as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these early recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to historians is a collection of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As our culinary historical trip moves on a few more years we have a couple of interesting cookery books which were published in the fourteenth century ; one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the indian curry that appears on menues today, but instead recipes for the types of food cooked for the rich people of those days. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from Arab countries, including spices like parsley and basil. These new foods and tastes caused a torrent in books on cookery, some of which are now in private libraries. During the succeeding few hundred years, the upper-class families of Europe tried to serve the most extravagent meals, and as a consequence, the best chefs and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that fine cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brings us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Belgian Meatballs Braised In Beer recipe.
