Beef Brochettes With Red Peppers And Coriander Recipes

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.

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.

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.