Ep. 6: Cooking With Beer – Season Finale
Quick, easy, and delicious. Three simple words, one fantastic meal. On the season finale of Cooking with Beer with Chris, we’ve whipped up a real crowd-pleaser: Meatball Subs made with Midnight Stout!
We have a feeling this easy-to-make and messy to eat meal will become a regular feature around your table this summer. Enjoy!
1 Small Potato
500 g Ground Beef
2 sprigs of Fresh Rosemary
Ciabatta Bread Rolls
1 splash of Red Wine Vinegar
100 g your favourite cheese
2 Red Onions
2 Celery Stalks
1 Heaped tbsp Plain Flour
½ can of Midnight Stout
500 mL Beef Stock
1 tbsp Hot Sauce
1 tbsp Worcestershire Sauce
2 tbsp Mustard
1 tbsp Honey
1 tsp Fennel Seed
1. Preheat the oven to 200°C/400°F/gas 6. Lightly grease a large roasting tray.
2. Peel and coarsely grate the potato, then add to a bowl with the minced beef. Mix together, then roll the mixture into balls, slightly larger than a golf ball
3. Reserving 3 to one side, place the meatballs into the prepared roasting tray, then season the meatballs with sea salt and black pepper, then place in the hot oven for 20 to 25 minutes, or until golden and cooked through.
4. To make the gravy, brown the beef, then add the chopped onion, celery and fennel seed. Fry until veg soften.
5. Add tomatoes and cook for 3-4 minutes
6. Stir in the flour and cook for 2 minutes, then add the Midnight Stout and leave to boil and bubble away.
7. Pour in the stock and stir in the remaining ingredients, then bring to the boil and reduce to a simmer.
8. Once cooked, remove the tray from the oven and place over a medium heat on the hob. Pour over the gravy, add the rosemary sprigs and simmer for a few minutes.
9. Toast your ciabatta.
10. Grate over the cheese and remove from the heat.
11. Spoon in the cheesy meatballs and gravy (discard the rosemary sprigs, then serve with any leftover gravy for dunking.
Check out the video on IGTV or Facebook!