Belgian Blue Beef Brochettes Antilles Style
To serve one
- 200 g Belgian Blue Beef cut in 1.5 cm cubes
- 4 mushroom caps
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1/3 teaspoon of fennel seeds
- 1 hot pepper
- 1 onion
- 1/2 green pepper
- 4 slices of sliced smoked lard
- 4 cherry tomatoes
Preparation
Mix oil, lemon juice, fennel seeds and hot pepper. Marinate the meat and mushrooms in the mixture for at least 4 hours in the refrigerator.
Cut the peeled onion, red pepper and lard in 1.5 cm cubes.
Use wooden skewers and insert meat, alternate with onion, red pepper and lard. Place the cherry tomatoes and mushroom caps at the centre of the brochette.
Cook on the BBQ or in the oven until desired doneness of meat.
Serve with cucumber, salad, stuffed mushrooms and radishes or other fresh fair. You can also accompany with fondue-style dipping sauces.
Makes 2 brochettes.
From the Belgian Blue Recipe Book - "Livre de recettes Medaille d'Or, Viande Boeuf Belge aux Possibilités Illimitées", used with permission
