Liège-style meatballs, juiced with my Duc Ale beer

Liège-style meatballs, juiced with my Duc Ale beer

📍Ingredients for 8 people:

  • 300 g  of shallots
  • 1 kg of lean ground beef
  • 150 g of organic coconut oil
  • 15 cl  of Duc Ale beer or amber beer
  • 170 g of Aubel syrup or 110 g of Muscovado sugar
  • 10 g of ground caraway
  • 150 g of breadcrumbs

    • 200 g of boneless white ham
  • 20 g of salt

  • 1 tablespoon of freeze-dried coffee

  • 7 g  of crushed Gorilla pepper or ground black pepper
  • Fine salt

The vegetable garnish and beer sauce:

  • 1,5 kg of large potatoes
  • 200 g of red cabbage
  • 200 g of shallots

  • 2  apples with firm flesh (Golden, Pink Lady)
  • 2  pears with firm flesh (William, Comice)
  • 60 cl of beer

    🍳  Preparation:

    The ground beef:
    1. Coarsely chop 300 g of shallots with a knife. Add melted coconut oil, ham, and quickly blend again.

    2. In a small saucepan, gently melt Aubel syrup with a little water, or melt the brown sugar in the same way.

    3. In the bowl of a stand mixer or in a large mixing bowl, thoroughly combine all the ingredients mentioned for the stuffing. Place this stuffing in the refrigerator for 30 minutes.

    The potato tiles:

    1. Peel the potatoes and cut them into large, regular fries, then set them aside in cold water.

    2. Blanch the fries for 4 minutes in salted, boiling water, then immediately cool them under cold water and drain.

    3. Peel and core the apple and pear. Cut the fruit halves into small cubes and set aside.

    4. Finely slice the red cabbage leaves and shallots, then set them aside.

    5. In a skillet with browned butter, sauté the fruit cubes, followed by the shallots, and finally the finely sliced cabbage.

    6. Deglaze the skillet with beer, then transfer everything to a sauté pan and cook for 5 minutes over moderate heat. Drain through a fine sieve and reserve the juice.

    7. Pour this juice over the meatballs and finish cooking over low heat for a few minutes.

    8. Remove the meatballs and allow the meat juice to reduce slightly.

Preheat separately in an oven at 80°C for 5 minutes: 8 flat plates, the vegetables, and the meatballs. Fry the fries, then drain them on paper towels. Pour some hot meat juice onto the plates, then arrange the mixture of fruits and vegetables in the center. Place the fries on top of the vegetables, then place 2 meatballs on top, and serve immediately. Pair this dish with a good craft beer or a light red wine.

Recipe by Philippe, Head Chef at The Popote.

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