Mexican Beef Brochettes

Mexican Beef Brochettes
  • 4 servings
  • 0:08 Preparation
  • 0:22 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 3 Tbsp.
    (45 mL)

    corn oil

  • 4 x 4 3/4 oz
    (4 x 140 g)

    mexican 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

  • 1/2 cup
    (125 mL)

    dry red wine

  • 1/2 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.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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