Beef Kebab with Plum Sauce
by Editorial Staff
Beef is marinated in wine and onion marinade and served with plum sauce.
Servings: 4
Ingredients
- Beef fillet – 800 g
- Onions (cut into strips) – 1 pc.
- Dry red wine – 200 g
- Butter – 15 g
- Salt to taste
- Ground black pepper – to taste
- Lemon wedges for serving
- Salad leaves for serving
- Green or red plums – 300 g
- Water – 400 g
- Garlic – 2 cloves
- Fresh cilantro (chopped) – 45 g (3 tablespoon. L.)
- Salt to taste
- Cayenne pepper – 1 pinch
Directions
- Cut the meat into 3-4 cm pieces. Put the meat in a large bowl, sprinkle with salt and pepper, add onions and wine, mix well (photo 1). Cover the bowl with cling film and refrigerate for 3 hours.
- Prepare the sauce. Place the plums in a saucepan, add water, bring to a boil and simmer over medium-low heat for about 20 minutes. Then remove the plums from the pan, but do not pour out the liquid.
- Cut the cooled plums in half, remove the pit (photo 2), and put the plums themselves in the bowl of the kitchen processor. Add garlic, cilantro and about 5 tbsp of liquid in which the plums were cooked. Grind until puree. Then, continuing to grind, add one tablespoon of the same liquid, bringing the sauce to a creamy state. Add salt and cayenne pepper to the sauce, mix well again.
- Turn on the grill to preheat. Melt 1 tablespoon on the stove. a spoonful of butter.
- String the meat on skewers, grease with butter and put on a preheated grill, fry the beef shashlik for about 10-15 minutes, periodically turning it over (until it is beautiful brown).
- Serve kebabs with lettuce and plum sauce. You can also serve lemon slices to the beef kebab.
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