Belgian Ale Joes

I got this recipe off a friend's blog and tweaked it just a bit by using a Peated Scotch Ale for the beer instead of a Belgian ale.  This beer was really rich and creamy and perfected this recipe.  I served it up with some seasoned fries, a simple arugula salad with a balsamic vinaigrette and a glass of Robert Mondavi's Meritage. YUM!

INGREDIENTS

2 tablespoons Extra Virgin Olive Oil

1 1/2 pounds ground beef

1 onion, chopped

1 teaspoon ground allspice

1 bay leaf

1 bottle dark Belgian beer (or Peated Scotch Ale)

1/4 cup dark brown sugar

2 tablespoons vinegar

3 tablespoons Dijon mustard

1 cup beef stock

4 rolls, split and toasted

INSTRUCTIONS

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

 Add the onion, 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.

Yield: 4 Generous Joes