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Beef bavette on rosemary skewers

Ingredients:

  • 600 g beef bavette, in cubes of 2x2 cm
  • 8 firm, woody sprigs of rosemary
  • 500 ml rice vinegar
  • 5 peppercorns
  • ½ romanesco (green turret cauliflower), in florets
  • 1 small winter carrot, peeled and sliced
  • 1 kohlrabi, peeled and cut into chips
  • 4 tbsp olive oil
  • 4 stalks of red chicory, cut in half

 

Preparation method

  1. Remove the bottom needles from the rosemary sprigs. Cut a pointed tip at the bottom with a sharp knife. Thread a few cubes of meat on each rosemary skewer.
  2. Put the rice vinegar, 500 ml of water and the peppercorns in a large pan. Bring to the boil with a pinch of salt and add romanesco, carrot and kohlrabi. Cook for 3 minutes and then cool in your own liquid.
  3. Heat 2 tablespoons of olive oil in a skillet over medium heat. Briefly toast the red chicory on both sides. Place on a platter and keep warm.
  4. Heat the remaining oil in a frying pan and fry the skewers on high heat for 4 to 5 minutes on all sides until browned.
  5. Serve the skewers with the roasted red chicory and the sweet and sour vegetables.

 

Wine-Food: Lenardo Ronco Nole