Beef And Mushroom Brochettes Marinated In White Wine Recipe 455

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GRILLED BEEF BROCHETTES (ANTICUCHOS DE LOMO)



Grilled Beef Brochettes (Anticuchos de Lomo) image

Provided by Lillian Chou

Categories     Marinate     Quick & Easy     Backyard BBQ     Dinner     Lunch     Steak     Grill     Grill/Barbecue     Healthy     Gourmet     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 Hors d'oeuvres

Number Of Ingredients 8

1 pound flatiron or blade steak, cut into 3/4-to 1-inch cubes
1/2 teaspoon finely chopped garlic
2 tablespoons olive oil
1 1/2 teaspoons bottled ajíí panca paste (sometimes labeled "crema")
1 tablespoon red-wine vinegar
1 tablespoon minced onion
1/4 teaspoon crumbled dried oregano (preferably Mexican)
Equipment: 12 (6-inch) wooden skewers, soaked in water 30 minutes

Steps:

  • Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
  • Mince and mash garlic to a paste with a pinch of salt, then stir together with remaining ingredients and toss well with beef. Marinate, chilled, at least 1 hour.
  • Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
  • Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
  • What to drink:
  • Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

BEEF AND MUSHROOM BROCHETTES MARINATED IN WHITE WINE RECIPE - (4.5/5)



Beef and Mushroom Brochettes Marinated in White Wine Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 15

Marinade
1/2 cup (250 mL) white wine
2 cloves garlic, crushed
1 tbsp (15 mL) dried basil
1 tbsp (15 mL) dried thyme
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) Worcestershire sauce
1/2 tsp (2.5 mL) salt
1/2 tsp (2.5 mL) pepper
Brochettes
1 lb (500 g) round steak, cubed
4 wooden skewers, soaked in water
2 cups (500 mL) large whole button mushrooms
1 red onion, cut into wedges

Steps:

  • To make marinade: In a shallow baking dish, combine wine, garlic, basil, thyme, oregano, vinegar, Worcestershire sauce, salt, and pepper. Mix well. Place the beef in the marinade and let sit for a minimum of 2 hours. To prepare brochettes: Preheat the grill to medium-high. Thread beef on skewers, alternating with mushrooms and onion. Once all 4 skewers are ready, grill on barbecue, turning 4 times, for 10 to 12 minutes or until beef is done and vegetables have grill marks.

BOEUF EN BROCHETTE



Boeuf En Brochette image

Grilled Tenderloin Skewers with red wine and tomato sauce. A delicious summertime favorite from France. Cooking time includes marinating time.

Provided by Alskann

Categories     Meat

Time 1h47m

Yield 6 serving(s)

Number Of Ingredients 20

3 lbs beef tenderloin, cut into 1-1/2 inch cubes
4 medium shallots, very finely minced
3 garlic cloves, minced
7 inches celery ribs, minced
2 tablespoons chopped parsley
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leave
1/2 lemon, juice of
1 teaspoon fresh ground pepper
1 teaspoon salt
1 tablespoon oil
2 tablespoons unsalted butter
1 onion, minced
1 cup red wine
2 tomatoes, peeled, seeded and chopped
1/2 teaspoon sugar
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped parsley
salt & freshly ground black pepper

Steps:

  • Combine marinade ingredients in a large glass bowl.
  • Add the meat and mix so that all the pieces are coated. Marinate for 1 hour.
  • Melt butter in a skillet and add onion.
  • Cook, stirring occasionally for about 7 minutes or until soft but not brown.
  • Scrape the marinade off the meat and add to the onion.
  • Add the wine, tomatoes and sugar and cook over medium heat for 10-15 minutes until slightly thickened.
  • Purée the sauce in a blender until smooth. If it is too thin, reduce it over medium heat until it is the consistency of mayonnaise.
  • Let the sauce cool slightly and stir in the Dijon, lemon juice, parsley, salt and pepper.
  • Thread the beef cubes equally onto 6 12-inch skewers.
  • Cook over very hot heat, about 8 minutes for rare.
  • Allow one skewer per person and serve the sauce separately on the side.

Nutrition Facts : Calories 777.8, Fat 52.3, SaturatedFat 20.8, Cholesterol 205.1, Sodium 585.4, Carbohydrate 7.9, Fiber 1.2, Sugar 2.8, Protein 58.5

BEEF BROCHETTES WITH RED-WINE MARINADE



Beef Brochettes With Red-Wine Marinade image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds lean beef, like filet mignon or sirloin
2 red onions, about 1/2 pound
2 large green peppers
8 cherry tomatoes
1 tablespoon lime juice
1 tablespoon ground coriander
2 teaspoons finely chopped garlic
1/4 teaspoon hot pepper flakes
1/2 teaspoon ground cumin
1/2 cup dry red wine
2 tablespoons olive oil
2 tablespoons Dijon mustard
Salt and freshly ground pepper to taste
4 tablespoons coarsely chopped fresh coriander

Steps:

  • Preheat a charcoal grill or an oven broiler until very hot. If wooden skewers are to be used, soak them in water until ready. Cut the beef into 1-inch cubes. There should be 24 cubes.
  • Peel and cut the onions into 24 1-inch cubes.
  • Cut away and discard the pepper cores and remove the seeds. Cut the peppers into 24 1-inch cubes. Cut away and discard the tomato cores.
  • In a nonreactive bowl, combine the lime juice, coriander, garlic, hot pepper, cumin, wine, oil, mustard, salt and pepper. Mix well, and marinate the meat, onions, peppers and tomatoes for 15 minutes.
  • Drain the meat and vegetables, reserving the marinade for basting. Place equal portions of meat, onions, tomatoes and peppers on each skewer.
  • If the brochettes are to be cooked under the broiler, arrange them on a rack 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting and turning often. If the brochettes are grilled, cook 4 minutes for rare, basting and turning often.
  • Meanwhile, in a saucepan, reduce the marinade by half. Serve brochettes sprinkled with chopped coriander and the hot marinade.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 38 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 13 grams, Sodium 913 milligrams, Sugar 5 grams, TransFat 0 grams

WINE SOAKED MUSHROOMS



Wine Soaked Mushrooms image

Mushrooms are sauteed with onions and garlic. Red wine and beef broth are added and the sauce is reduced down until there is almost no liquid left. Makes a great side dish to beef recipes...also goes great on top of steaks. Use a good quality red wine that you would actually drink.

Provided by HARRY WETZEL

Categories     Side Dish     Vegetables     Onion

Time 2h7m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
1 pound button mushrooms, sliced
2 medium onions, sliced
3 cloves garlic, chopped
2 teaspoons dried thyme
1 (750 milliliter) bottle red wine
1 (14.5 ounce) can beef broth
1 tablespoon white sugar
1 pinch salt and pepper to taste

Steps:

  • Heat the butter and olive oil in a large skillet over medium heat. Add the onions; cook and stir until translucent, 5 to 10 minutes. Stir in the garlic and thyme; cook and stir for a few minutes, then add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the liquid from the mushrooms evaporates.
  • Pour in the whole bottle of wine and the beef broth. Bring to a boil, then reduce the heat to medium and stir in the sugar. Cook, stirring occasionally, until the liquid is almost entirely gone, about 1 1/2 hours. Season with salt and pepper. Serve as a side, or topping for steaks or crostini.

Nutrition Facts : Calories 285.2 calories, Carbohydrate 18.8 g, Cholesterol 7.6 mg, Fat 7.1 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 365.4 mg, Sugar 9.2 g

MUSHROOM BROCHETTES



Mushroom Brochettes image

Mushroom brochettes are easy to make, and can be made all year, in the oven or on the BBQ. Fresh herbs are best, but not necessary.

Provided by Mme M

Categories     Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

24 medium mushrooms
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon summer savory

Steps:

  • Clean the mushrooms well. You can scuff up the skin a little, so that the mushroom juices combine with the herbs.
  • Mix the herbs together and crush them with a mortar and pestle, or just crush them together.
  • Put 6 mushrooms on each of 4 bamboo skewers. Salt and pepper them, and sprinkle the herb mix over them.
  • Put them under a hot grill (or on the BBQ) and turn them frequently. Sprinkle more herbs and salt and pepper once or twice.
  • The mushrooms should be hot, and cooked but still crisp when they are done.

Nutrition Facts : Calories 25.3, Fat 0.4, SaturatedFat 0.1, Sodium 296.2, Carbohydrate 3.9, Fiber 1.3, Sugar 1.8, Protein 3.4

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