Beef Brochettes Food

BEEF BROCHETTES

Steps:

• Preheat a charcoal grill to high or an oven broiler to 500 degrees F. 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 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 for 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 for about four minutes for rare, basting with reserved marinade and turning often. If the brochettes are to be cooked on a grill, place them on the grill and cook for 4 minutes for rare, basting often with the reserved marinade while turning.

BOEUF EN BROCHETTE

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.