Mexican Beef Brochettes
| Preparation: | 8 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 22 min |
| Total: | 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Recipe ingredients
- 3 Tbsp. (45 mL) corn oil*
- 4 beef brochettes
- 1/2 green pepper, thinly sliced
- 1/2 red pepper, thinly sliced
- 2 Tbsp. (30 mL) frozen corn niblets
- 2 Tbsp. (30 mL) chopped shallots
- ½ cup (125 mL) dry red wine
- ½ cup (125 mL) reconstituted demi-glace sauce
Preparation
Preheat the barbecue to high.
Thaw the frozen meat under cold running water for 5 minutes.
Brown the peppers in 2 Tbsp. (30 mL) of corn oil over low heat for 1 minute.
Add the corn and cook for 1 minute. Set aside.
In the same frying pan, brown the shallots in the remaining oil.
Pour in the red wine and reduce by half.
Add the demi-glace and peppers.
Warm for 5 minutes over medium-low heat. Set aside.
Grill the Mexican beef brochettes for 2 to 4 minutes per side.
Top with the sauce and serve.
Suggestion
Sear the beef brochettes on all sides before grilling to prevent them from losing their cooking juices. If you precook the cut vegetables before threading them onto skewers with the meat, they won’t be firmer than the meat.
Accompaniments: white rice with black beans, and avocados in vinaigrette.
Medium or full-bodied red wine.
Origin: Mexican
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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