Beef brochettes w/red peppers and coriander
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Beef brochettes w/red peppers and coriander
  Beef    Peppers  
Last updated 6/12/2012 1:07:56 AM. Recipe ID 34177. Report a problem with this recipe.
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      Title: Beef brochettes w/red peppers and coriander
 Categories: Beef, Main course
      Yield: 4 Servings
 
  1 1/2 lb Beef, lean such as filet or
      2    Med Red peppers
      2 tb Coriander seeds
    1/4 ts Red pepper flakes
      4    Thyme, fresh or 1 tsp dried
      2 tb Honey
      4 tb Coriander, fresh coarsley ch
      2    Red onions, about 1/2 lb
      2 tb Lemon juice
      1 ts Garlic, chopped
    1/2 ts Cumin
    1/4 c  Red wine, dry
      2 tb Olive oil
           Salt and pepper to taste
 
      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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Recipe ID 34177 (Apr 03, 2005)

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