Beef Bourguignon kebabs Beef Recipes


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Beef Bourguignon kebabs

Ingredients:

900g/2lb sirlion or rump steak, cut into 4cm/1½in cubes
225g/8oz rindless smoked streaky bacon
18 button onions, peeled
24 button mushroom, wiped
olive oil for brushing
salt and freshly ground black pepper

For the Marinade:
5tbsp red wine
3 tbsp olive oil
1 tbsp tomato purée
2 shallots, finely chopped
2 garlic cloves, crushed
2 tbsp chopped fresh parsley
12 small fresh bay leaves

12 x 25cm/10in flat metal skewers







Method:

1. Mix together the ingredients for the marinade and pour it into a non-metalic dish. Stir in the steak, cover and leave to marinate at room temperature for 2 hours or in the fridge overnight.
2. The next day stretch the bacon rashers on a board with the back of a knife. Cut each rasher in half and roll up tightly.
3. Drop the button onions into a pan of boiling water and cook for 2-3 minutes until just tender. Drain and refresh in cold water.
4. Thread the cubes of beef, the onions, bacon rolls, mushrooms and bay leaves from the marinade alternately on to the skewers. Brush the mushrooms and the onions with a little extra olive oil and then season the kebabs well with salt and pepper.
5. Barbecue the kebabs over medium-hot coals for 6 minutes, turning and basting with the leftover marinade now and then.





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