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Beef Brochettes Coated with Au Gratin Chips https://www.metro.ca/userfiles/image/recipes/brochettes-de-boeuf-enrobees-de-croustilles-au-gratin-10055.jpg PT15M PT05M PT4H20M
Marinade:In a saucepan, combine soy sauce, honey, mirin, sake, garlic clove and ginger.Bring to a boil over medium heat.Dissolve cornstarch in water and stir into the boiling preparation.Cook 1-2 minutes until sauce thickens.Remove from heat.Allow the sauce to cool.Lay the beef slices in a dish and pour the sauce over.Marinate in the refrigerator for 4 hours.After the marinating time has elapsed, heat the grill to medium heat.Remove the beef slices from the marinade.Beef brochettes:Completely skiver a piece of cheese on a bamboo skewer.Wrap the cheese with a slice of beef, ensuring that the beef covers the entire cheese.Repeat with remaining ingredients.Roll the brochettes, on one side only, in the "au gratin" chips and place on the grill for 5 minutes making sure to turn the skewers on each side (the cheese should be melted but not runny).Meanwhile, transfer the marinade in a saucepan and bring to a boil over high heat.Boil for 20 seconds and remove from heat.Remove the brochettes from the heat and serve with the hot marinade as a dipping sauce.
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Beef Brochettes Coated with Au Gratin Chips

Beef Brochettes Coated with Au Gratin Chips

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4
servings
0:15
Preparation
0:05
COOKING
4:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Yakitori Marinade

  • 3 Tbsp.
    (45 mL)
    soy sauce
  • 1 Tbsp.
    (15 mL)
    honey
  • 3 Tbsp.
    (45 mL)
    mirin
  • 1 Tbsp.
    (15 mL)
    sake
  • 1
    clove garlic, peeled and crushed
  • 1
    fresh ginger, peeled and sliced
  • 1/4 Tbsp.
    (4 ml)
    cornstarch
  • 1/2 Tbsp.
    (8 mL)
    water
  • brochettes:

  • 16
    thin slices beef tenderloin

  • semi- soft cheese like Comtomme (cut into 1 x 7 cm sticks)
  • 2 cups
    (500 mL)
    "Au gratin" chips, crushed into powder
  • 16
    bamboo skewers (about 15 cm lon)
Imprimer ma sélection

Preparation

Marinade:

In a saucepan, combine soy sauce, honey, mirin, sake, garlic clove and ginger.

Bring to a boil over medium heat.

Dissolve cornstarch in water and stir into the boiling preparation.

Cook 1-2 minutes until sauce thickens.

Remove from heat.

Allow the sauce to cool.

Lay the beef slices in a dish and pour the sauce over.

Marinate in the refrigerator for 4 hours.

After the marinating time has elapsed, heat the grill to medium heat.

Remove the beef slices from the marinade.

Beef brochettes:

Completely skiver a piece of cheese on a bamboo skewer.

Wrap the cheese with a slice of beef, ensuring that the beef covers the entire cheese.

Repeat with remaining ingredients.

Roll the brochettes, on one side only, in the "au gratin" chips and place on the grill for 5 minutes making sure to turn the skewers on each side (the cheese should be melted but not runny).

Meanwhile, transfer the marinade in a saucepan and bring to a boil over high heat.

Boil for 20 seconds and remove from heat.

Remove the brochettes from the heat and serve with the hot marinade as a dipping sauce.

Source : Zeste

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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