Week in a Day by Ray Rachael

Author:Ray, Rachael [Ray, Rachael]
Language: eng
Format: epub
Publisher: Atria Books
Published: 2013-10-22T00:00:00+00:00

WEEK 26

DISH

3

Beer-Braised Beef Meatballs with Horseradish Sauce

Beer? A fall ingredient? One word: Oktoberfest. Suggested side: Hunks of toasted pumpernickel or sourdough bread (from the loaf you need to buy to make bread crumbs for the meatballs). SERVES 4

2 slices (1 inch thick) pumpernickel or sourdough bread

1 cup milk

2 pounds ground beef

1/3 cup Worcestershire sauce

4 rounded tablespoons prepared horseradish

6 cloves garlic, grated or pasted

1 egg

1/2 cup fresh flat-leaf parsley leaves, finely chopped

Kosher salt and pepper

2 tablespoons EVOO

1 (12-ounce) bottle amber ale (tangy and sweeter) or Guinness stout (bitter), at room temperature

1 (10-ounce) can beef consommé

11/2 cups sour cream

1/4 cup heavy cream

1/4 cup minced fresh chives

1 bunch watercress, stemmed, for garnish

Place the bread in a bowl with the milk to soften.

Place the beef in a large bowl. Squeeze excess liquid from the bread, then crumble it into crumbs between your fingers as you add it to the meat. Add the Worcestershire sauce, 2 tablespoons of the horseradish, the garlic, egg, parsley, and salt and pepper. Mix and roll into 21/2-inch balls.

Heat a cast-iron skillet or large, wide, heavy-bottomed pan over medium-high heat. Pour the EVOO (2 turns of the pan) into the hot skillet, then add the meatballs and brown for 7 to 8 minutes. Deglaze the pan with the beer and reduce a minute. Add the consommé, cover the pan (with foil if there’s no lid), and cook, shaking the pan occasionally, until the meatballs are cooked through, 12 to 15 minutes.

[Make-ahead: Let cool and refrigerate.]

Combine the sour cream, heavy cream, the remaining 2 tablespoons horseradish, the chives, and salt and pepper.

[Make-ahead: Cover and refrigerate.]

[Night of: Return the meatballs to room temp before reheating gently, covered, over medium heat. Take the sauce out of the fridge shortly before serving.]

Serve the meatballs garnished with watercress, with the sauce and hunks of toasted bread.

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