Beef Skewers

Beef Skewers

Skewers of beef tend to get harsh, even if the cut, and only from the pulp to other places, even more so. Few in the daily menu to the expensive marble beef kebabs. Therefore, unlike pork, beef cook complicated and often requires him well to marinate for softness.

From vinegars refuse best apply them to cook barbecue, and the quality of fruit and fragrant. Offer pickle slices of beef in kefir or yogurt, and meat, and that the connection kislomolochki not carry bacterial and still a danger of food, add the mustard. She cleans and softens the meat. I do not advise strongly to score beef taste any spices, usually enough onions and / or fragrant pepper fragrant or pink.

Ingredients:

• Beef


• Bow


• Bay leaf


• Pepper


• Salt


• White wine


• Lime

Instructions:

1. For starters take the beef, wash, clear of films and cut into cubes across the grain. Then take a pan, put back on the bottom circles chopped onion and 1 bay leaf, put it on top of the first layer of beef. Beef salt and pepper. Again, put the onion and bay leaf. The operation is repeated until the pan is full. The last layer should be onion.


2. Pour into a pan of white wine, that it almost covered the meat and squeezing the juice of one lemon. If beef is old, then pour the wine before pouring vinegar on the basis of 1/5 cup per kilogram of meat. Pan put on 16 hours in the refrigerator. Then we take out, washed from the marinade, strung on skewers and cook in a conventional manner.

Bon Appetit!

Beef Skewers