Ceramic Nonstick Stainless Steel Cast Iron All Cookware Bakeware & Tools
Rachael Ray

Belgian Joes

Serve with Oven Fries with Cheddar-Horseradish Dipper.

Serve with Oven Fries with Cheddar-Horseradish Dipper.

Ingredients

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 1/2 pounds ground sirloin
  • 2 medium onions, chopped
  • 1 teaspoon ground allspice
  • 1 bay leaf
  • 1 bottle dark Belgian beer
  • 1/4 cup dark brown sugar
  • 2 tablespoons vinegar (whatever kind you have in your pantry)
  • 3 tablespoons Dijon mustard
  • 1 cup beef stock
  • 4 Kaiser rolls, split and toasted

Preparation

Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the beef to the skillet and cook until golden brown, 5-6 minutes.

Add the onions, allspice and bay leaf to the pan, season with salt and pepper and cook until the veggies are tender, 5-6 minutes. Add the beer to the pan and cook for a few minutes to reduce the liquid a little and concentrate the flavor.

In the meantime, combine the brown sugar, vinegar, Dijon mustard and beef stock in a small bowl and stir to dissolve the sugar. Add this mixture to the skillet and cook until reduced and thickened, 15-20 minutes.

Serve the Belgian Joes on the rolls with oven fries alongside.

Ingredients

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 1/2 pounds ground sirloin
  • 2 medium onions, chopped
  • 1 teaspoon ground allspice
  • 1 bay leaf
  • 1 bottle dark Belgian beer
  • 1/4 cup dark brown sugar
  • 2 tablespoons vinegar (whatever kind you have in your pantry)
  • 3 tablespoons Dijon mustard
  • 1 cup beef stock
  • 4 Kaiser rolls, split and toasted

Directions

Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the beef to the skillet and cook until golden brown, 5-6 minutes. Add the onions, allspice and bay leaf to the pan, season with salt and pepper and cook until the veggies are tender, 5-6 minutes. Add the beer to the pan and cook for a few minutes to reduce the liquid a little and concentrate the flavor. In the meantime, combine the brown sugar, vinegar, Dijon mustard and beef stock in a small bowl and stir to dissolve the sugar. Add this mixture to the skillet and cook until reduced and thickened, 15-20 minutes. Serve the Belgian Joes on the rolls with oven fries alongside.

Tags:beef, burgers, dinner, grains and breads, lunch, Rachael Ray Show, rice, sauté, simmer, undoRS, vegetables