Cut the peppers and onion into cubes the same size as the meat; clean the mushrooms. In a pot of salted water, precook the vegetables.
Thread all the ingredients on skewers, alternating meat and vegetables.
Mix together the marinade ingredients. Marinate in the refrigerator for 2 hours. Preheat the barbecue to high.
Drain the prepared brochettes and cook, turning frequently.
Set aside the marinade.
Prepare the sauce using the beef broth and reserved marinade liquid, reducing it by half. Skim off any foam and adjust the seasoning.
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.
© Société des alcools du Québec, 2007
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