BEEF BROCHETTES WITH RED PEPPERS AND CORIANDER
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat a charcoal grill to high or an oven broiler to 500 degrees. If wooden skewers are used, soak them in cold water until ready to use.
- Cut the beef into 1-inch cubes. There should be 24 cubes.
- Peel and cut the onions into 24 1-inch cubes. Reserve the remaining onion for another use. Set the cubes aside until ready to cook.
- Cut away and discard the pepper cores, veins and seeds. Cut the peppers into 24 equal-size pieces and set aside until ready to cook.
- Combine the meat and remaining ingredients in a mixing bowl. Blend well and marinate 15 minutes.
- Drain the meat and arrange equal portions of meat, onions and peppers on skewers. Reserve the marinade for basting.
- If the brochettes are to be cooked under the broiler, arrange them on a rack about 4 inches from the source of heat, leaving the door slightly ajar. Cook about 4 minutes for rare, basting with the reserved marinade and turning often. If the brochettes are to be cooked on a grill, place them on the grill and cook 4 minutes for rare, basting often with the reserved marinade while turning.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 32 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 11 grams, Sodium 779 milligrams, Sugar 14 grams
BEEF AND BELL PEPPERS EN BROCHETTE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 3h
Yield 12 to 16 skewers
Number Of Ingredients 9
Steps:
- Rinse the meat to remove any unwanted smells and pat dry with paper toweling. Season the meat with Smokey Rotisserie Seasoning and rub in well. Cover with plastic and let sit for 25 minutes. Cut the meat into 1-inch cubes, then place the meat in a bowl and pour in 1/2 cup of the red wine (reserving the other 1/2 cup), and let marinate for a minimum of 2 hours or overnight, if possible refrigerated.
- Whisk together the remaining red wine, the Worcestershire sauce, and the olive oil to make a sauce.
- Place red bell peppers, yellow bell peppers and onions on skewer in this order: red pepper, beef, onion, beef, green pepper, beef, etc. (With 3 pounds meat you will probably have around 48 cubes of beef, so you can put 3 or 4 beef cubes per skewer.) Grill on all sides, brushing with sauce as it cooks. Let vegetables caramelize and lightly blacken beef, being careful not to burn.
BEEF BROCHETTE WITH TALEGGIO AND SPICY CHOCOLATE SAUCE
Provided by Brad Sorenson
Time 35m
Yield 12 skewers
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- To make the chocolate sauce: Heat the oil in a medium saucepot over medium heat. Sweat the shallots and garlic until aromatic. Add the chipotles and cook until the adobo sauce has darkened. Add the port and cook down until reduced by 2/3. Add the red wine and balsamic vinegar, and reduce by half. Add the beef stock, chile powder, coriander, and nutmeg. Simmer and reduce down by 1/3. Stir in the grated chocolate. If the sauce is thin, mix the cornstarch with some water and whisk in a bit at a time until the sauce is thickened. You may not need all of the cornstarch slurry. Taste the sauce and season with salt, and pepper. Set the mixture aside and keep warm.
- Season the beef cubes with the steak seasoning. Thread the skewers in this order: onion-beef-apricot-onion. Roast the skewers in the oven for 8 minutes. Top each skewer with a piece of Taleggio cheese and roast in the oven for another 2 minutes.
- Serve the skewers with the chocolate sauce.
BOEUF EN BROCHETTE
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
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
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
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
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