Beer Braised Baby Bok Choy & Beef Meatballs
Baby bok choy and Chinese five spice beef meatballs are braised in a delicious malty, salty, umami goodness leveraging the robust tasted sweetness of bock lager. This recipe is a keeper. Once a month kind of deal. Or you might find yourself making it more often.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 3 -4 servings
- 8 heads baby bok choy quartered lengthwise, tips just barely removed
- 2-3 garlic cloves halved and sliced very thin
- 1 tbsp vegetable oil
- 12 oz beer bock, brown ale or dunkel - reserve 2 tbsp for the meatballs
- 1 1/2 tbsp brown sugar
- 2 1/2 tbsp soy sauce
- 3 cups beef stock
- red chili flakes and lime slices for garnish optional
- For the beef meatballs:
- 1 lb ground beef
- 1/3 cup bread crumbs
- 1 egg
- 2 tbsp beer bock, brown ale or dunkel
- 1/2 tsp Chinese five spice
- 1 tsp salt
- 2 cloves garlic finely minced
- 3 green onions very finely chopped
- 1 tsp vegetable oil + more to grease the meatballs upon forming them
Prepare the meatballs first. Preheat the oven to 400°F.
In a mixing bowl combine all the ingredients for the meatballs. Prepare a small ramekin with vegetable oil and a parchment paper lined baking sheet.
Using your hands incorporate the ground beef with all the other ingredients, 'knead' and when well mixed, begin to form small meatballs, dipping your fingers in the vegetable oil occasionally.
Arrange the meatballs on the lined baking sheet and cook in the oven for just over 20 min.
Check them and if done, take them out of the oven, if not, put them back in for another 5 minutes. Set aside to add to the baby bok choy.
While the meatballs are cooking in the oven, warm up the beef broth and stir in the brown sugar (until dissolved) and then the soy sauce. Set aside.
In a large pan with a lid heat the vegetable oil over medium high heat.
Place the baby bok choy quarters inner side down first and let them cook for about 2 min. Just as they begin to caramelize, turn them to their other side for another 1-2 minutes.
Add the thinly sliced garlic, gently move it around the pan with the baby bok choy, no more than 1 min.
Deglaze the pan with the beer, scrape any browned bits from the bottom with a wooden spoon and then add the beef stock mixture.
Add the meatballs (should be done by this time).
Bring to simmer, then turn the heat down to medium low. Cover with the lid and let cook for 5-8 min, then remove from the heat.
In the meantime cook the noodles according to the package instructions.
Serve the beer braised bok choy and meatballs in a bowl over noodles and use the braising liquid as broth. Garnish with lime slices and red chili pepper flakes (optional).