Burgundy Skewered Beef Kabobs

Burgundy Skewered Beef Kabobs Recipe from Argentina | Ingredients & Instructions

Region / culture: Argentina | Preparation time: 4-6 hours | Cooking time: 8-10 minutes | Servings: 8

Introduction

Burgundy Skewered Beef Kabobs are a delicious and flavorful dish that combines marinated beef sirloin with a variety of colorful vegetables. These kabobs are perfect for grilling and are sure to be a hit at your next barbecue or dinner party.

History

The origins of skewered meat dishes can be traced back to ancient civilizations such as the Greeks and Romans, who cooked meat on skewers over an open flame. The Burgundy Skewered Beef Kabobs recipe takes inspiration from traditional French cooking techniques, using Burgundy red wine and aromatic herbs to marinate the beef.

Ingredients

16 Burgundy vines (about 12 inches long) soaked in water for an hour
1 cup Burgundy red wine
0.25 cup + 2 tbsp olive oil
4 cloves garlic, chopped
1 medium onion, diced
2 tbsp chopped fresh rosemary
2 tbsp green peppercorns in brine, drained and crushed
2 tbsp dijon mustard
1 tbsp juniper berries
4 lb (1.81 kg) beef sirloin, cut into 2 inches cubes
2 medium zucchini
2 red bell peppers, halved, seeded
2 yellow bell peppers, halved, seeded
2 medium red onions, peeled
24 cremini or shiitake mushrooms, wiped clean
0.25 cup balsamic vinegar
salt and freshly ground pepper

How to prepare

In a large bowl, combine 0.25 cup of olive oil, wine, garlic, onion, rosemary, green peppercorns, mustard, and juniper berries. Mix well.
Add beef cubes to the mixture and toss to coat well. Cover with plastic wrap and refrigerate for 4 to 6 hours.
After marinating, thread the beef onto 8 vine skewers. Set aside and reserve the marinade.
Preheat the grill to high heat.
Cut the zucchini, red and yellow peppers, and red onions into large pieces.
Skewer the vegetables onto the remaining 8 vine skewers, alternating with mushrooms.
In a small bowl, combine 2 tbsp of olive oil and balsamic vinegar. Brush the vegetables with this mixture and season to taste.
Grill the beef skewers for 2 to 3 minutes per side (8 to 10 minutes in total for medium-rare doneness), basting frequently with the remaining marinade.
When the beef has been cooking for 3 minutes, place the vegetable skewers on the grill and cook for 6 to 8 minutes until tender, brushing with the remaining oil and vinegar mixture.
Remove from the grill and serve.

Variations

Use chicken or pork instead of beef for a different flavor.
Add different vegetables such as cherry tomatoes, eggplant, or asparagus to the skewers.
Experiment with different marinades or seasonings to customize the dish to your taste.

Cooking Tips & Tricks

Soak the vine skewers in water before using them to prevent them from burning on the grill.

- Marinate the beef for at least 4 hours to allow the flavors to fully develop.

- Baste the beef skewers with the marinade while grilling to keep them moist and flavorful.

- Cook the vegetables until they are tender but still slightly crisp for the best texture.

Serving Suggestions

Serve the Burgundy Skewered Beef Kabobs with a side of rice, salad, or grilled vegetables for a complete meal.

Cooking Techniques

Grilling

Ingredient Substitutions

Use red wine vinegar instead of Burgundy red wine.

- Substitute dried rosemary for fresh rosemary.

- Use black peppercorns instead of green peppercorns.

Make Ahead Tips

You can marinate the beef and prepare the vegetables ahead of time to save time on the day of cooking.

Presentation Ideas

Arrange the skewers on a platter and garnish with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair the Burgundy Skewered Beef Kabobs with a glass of Burgundy red wine for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the grill until heated through.

Nutrition Information

Calories per serving

Calories: 420 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 45g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

Contains: Mustard

Summary

Burgundy Skewered Beef Kabobs are a balanced meal with a good mix of protein, healthy fats, and carbohydrates. They are also rich in vitamins and minerals, making them a nutritious choice for a meal.

Summary

Burgundy Skewered Beef Kabobs are a delicious and nutritious dish that is perfect for grilling. With a flavorful marinade and a variety of colorful vegetables, these kabobs are sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a lazy summer afternoon, and I was flipping through an old cookbook that had been handed down to me from my own grandmother. As I turned the pages, I came across a page that was stained and dog-eared, with the title "Burgundy Skewered Beef Kabobs" scrawled across the top in faded ink.

I had never heard of this dish before, but something about it intrigued me. The combination of tender beef, savory mushrooms, and rich burgundy wine sounded like a match made in culinary heaven. I knew I had to try it.

I read through the recipe carefully, taking note of the ingredients and instructions. It seemed fairly straightforward, but there were a few steps that I wasn't familiar with. I decided to call up my friend Martha, who was a seasoned cook and always willing to lend a helping hand.

Martha came over the next day, and together we set to work on making the Burgundy Skewered Beef Kabobs. We started by marinating the beef in a mixture of burgundy wine, garlic, and herbs. As it sat in the fridge, the aroma of the marinade filled the kitchen, making my mouth water in anticipation.

Next, we sautéed the mushrooms in butter until they were golden brown and tender. The smell of the mushrooms mingling with the garlic and herbs was intoxicating, and I knew we were on the right track.

Once the beef had marinated for a few hours, we threaded it onto skewers, alternating with the mushrooms and some chunks of red onion. The skewers sizzled on the grill, the beef caramelizing and the wine-infused mushrooms releasing their earthy juices.

As we turned the skewers, Martha regaled me with stories of her own culinary adventures. She told me about the time she had learned to make a traditional Italian lasagna from her grandmother, and the secret ingredient that made it so delicious. She shared tips and tricks with me, showing me how to tell when the beef was cooked to perfection and how to prevent the mushrooms from burning.

Finally, the Burgundy Skewered Beef Kabobs were ready. We plated them up, garnishing them with a sprinkle of fresh parsley and a drizzle of the remaining marinade. The aroma was mouthwatering, and I couldn't wait to dig in.

As I took my first bite, I was transported to a world of flavors and memories. The tender beef melted in my mouth, the mushrooms were rich and savory, and the wine added a depth of flavor that was truly divine. I knew that this dish would become a staple in my repertoire, a recipe that I would pass down to future generations.

I thanked Martha for her help and for sharing her culinary wisdom with me. As she left, she gave me a hug and told me that she was proud of how far I had come in my cooking journey. I felt a sense of accomplishment and gratitude, knowing that I had learned a new recipe and created a delicious meal to share with my loved ones.

From that day on, Burgundy Skewered Beef Kabobs became a regular feature on my dinner table. I would make them for family gatherings, backyard barbecues, and special occasions. Each time I grilled up a batch of skewers, I would think back to that lazy summer afternoon when I first discovered the recipe and the joy it had brought into my life.

Now, as I sit here, reflecting on that momentous day, I am filled with gratitude for the culinary adventures that have shaped me into the cook I am today. I am forever grateful for the recipes that have been passed down through generations, and for the friends who have shared their knowledge and expertise with me.

And so, I continue to cook, to experiment, and to learn. Each new recipe is a journey, a story waiting to be told. And I look forward to the day when I can pass on my own culinary creations to my grandchildren, just as my grandmother did for me. Until then, I will savor each bite of Burgundy Skewered Beef Kabobs, knowing that they are a taste of tradition, a taste of love.