Traditionally the shish kebab is cooked from mutton. However the shish kebab from young beef is also very tasty. Main, it is correct to pickle it and not to overdry that meat didn't become tough.
It is required to you
- The amount of ingredients is specified 1 kg of beef.
- For simple marinade:
- — 250 ml of 3% of acetic essence;
- — 1 bulb;
- — 1 bunch of parsley;
- — 2 bay leaves;
- — salt
- ground black pepper to taste.
- For honey marinade:
- — 1 tablespoon of honey;
- — 80 ml of a soy-bean sauce;
- — 1 h spoon of sesame oil;
- — 2 h spoon of grated ginger;
- — 2 segments of garlic.
- For marinade with maple syrup:
- — 1 glass of maple syrup;
- — 1 bulb;
- — ¼ h spoon of dry mustard;
- — 1 h spoon of a dry thyme;
- — 1 tablespoon of the Chile sauce;
- — 1 tablespoon of red wine vinegar.
- For tomato marinade:
- — 2 glasses of tomato juice;
- — 3 tablespoons of grated horse-radish;
- — 2 tablespoons of vegetable oil;
- — 3 tablespoons of a sherry;
- — on 1 h a spoon of a dry basil and a black sprinkling pepper.
- For marinade in Armenian:
- — 1 big bulb;
- — 1 average carrots;
- — on 5 pieces of a carnation and allspice peas;
- — 1 glass of white wine;
- — salt to taste.
- For marinade in Uzbek:
- — 2 — 3 bulbs;
- — 50 ml of 3% of acetic essence;
- — red and black sprinkling pepper
- salt to taste.
- For marinade in Georgian:
- — 2 big bulbs;
- — 1 bunch of parsley;
- — 2 bay leaves;
- — 2 tablespoons of grape vinegar;
- — 5 — 6 peas of allspice;
- — salt
- black sprinkling pepper to taste.
Instruction
1. Simple marinade. Cut beef meat small pieces and fill in them with vinegar. Cut onions with circles, small chop parsley greens, break bay leaf.
2. Fill up spices in a pan with meat. Add salt and a black sprinkling pepper to taste. Leave meat for 4 — 6 hours that it was softened and became impregnated with spicery.
3. Honey marinade. Warm up honey in a bowl to weak body, grate ginger on a small grater, miss garlic via the garlic press. Connect honey to a soy-bean sauce, sesame oil, ginger and garlic weight. Fill in with the received mix meat pieces for 2 — 4 hours.
4. Marinade with maple syrup. Cut onions in small cubes. Mix maple syrup, red wine sauce and the Chile sauce, Add onions, mustard, a thyme. Put mix on fire and bring to the boil.
5. Lower fire to minimum and you boil mix about 15 minutes. Then cool marinade and lay in it beef pieces on 4 — 6 hours.
6. Tomato marinade. Mix tomato juice, vegetable oil and a sherry in a bowl. Warm up mix a little. Fill up spices — grated horse-radish, a dry basil and a black sprinkling pepper.
7. Leave pieces of young beef to be pickled in a tomato for 10 — 12 hours. Water with the same sauce a shish kebab during roasting on coals.
8. Marinade in Armenian. Fill up beef meat pieces with salt. Small chop onions, grate carrots. Add pepper, a carnation, onions, carrots to meat and carefully mix. Fill in with a glass of white wine. Leave meat under marinade for day.
9. Marinade in Uzbek. Beat off beef pieces from two parties. Small cut onions. Strew each piece red and black with pepper and onions.
10. Spread out pieces densely each other ranks. From above press meat a press and place in a cold spot not less than for 2 — 3 hours.
11. Marinade in Georgian. Lay beef pieces in ware. Salt meat from above, ground black pepper, allspice peas. Add the onions cut with rings and the ground bay leaf.
12. Fill in meat with spices grape vinegar and carefully mix. You keep the pickled beef in the fridge up to 2 days.