Beef Brochettes w/Red Peppers & Coriander
Beef Brochettes w/Red Peppers & Coriander, a beef recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Beef Brochettes w/Red Peppers & Coriander
Ingredients
- 1 1/2 lb Beef, lean such as filet or
- 2 ea Med Red peppers
- 2 T Coriander seeds
- 1/4 t Red pepper flakes
- 4 ea Thyme, fresh or 1 tsp dried
- 2 T Honey
- 4 T Coriander, fresh coarsley ch
- 2 ea Red onions, about 1/2 lb
- 2 T Lemon juice
- 1 t Garlic, chopped
- 1/2 t Cumin
- 1/4 c Red wine, dry
- 2 T Olive oil
- 1 x Salt and pepper to taste
Method
- 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 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 UPL by Dr.
- Jim Culveyhouse 73330,2525.
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