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Belgian Joes


  • 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


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.