Belgian Joes

by Rachael Ray Show Staff 4:00 PM, January 14, 2009

Aired January 14, 2009

Serves 4 servings
2 tablespoons EVOO Extra Virgin Olive Oil
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

Place a large skillet over medium-high heat with 2 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 a few minutes to reduce the liquid a little and concentrate the flavor.

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

Serve the Belgian Joes on the rolls with Oven Fries with Cheddar-Horseradish Dipper alongside.