Beef Brochette With Taleggio And Spicy Chocolate Sauce Recipes

BEEF BROCHETTE WITH TALEGGIO AND SPICY CHOCOLATE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• To make the chocolate sauce: Heat the oil in a medium saucepot over medium heat. Sweat the shallots and garlic until aromatic. Add the chipotles and cook until the adobo sauce has darkened. Add the port and cook down until reduced by 2/3. Add the red wine and balsamic vinegar, and reduce by half. Add the beef stock, chile powder, coriander, and nutmeg. Simmer and reduce down by 1/3. Stir in the grated chocolate. If the sauce is thin, mix the cornstarch with some water and whisk in a bit at a time until the sauce is thickened. You may not need all of the cornstarch slurry. Taste the sauce and season with salt, and pepper. Set the mixture aside and keep warm.
• Season the beef cubes with the steak seasoning. Thread the skewers in this order: onion-beef-apricot-onion. Roast the skewers in the oven for 8 minutes. Top each skewer with a piece of Taleggio cheese and roast in the oven for another 2 minutes.
• Serve the skewers with the chocolate sauce.

GRILLED BEEF BROCHETTES (ANTICUCHOS DE LOMO)

Steps:

• Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
• Mince and mash garlic to a paste with a pinch of salt, then stir together with remaining ingredients and toss well with beef. Marinate, chilled, at least 1 hour.
• Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
• What to drink:
• Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

BOEUF EN BROCHETTE

Steps:

• Combine marinade ingredients in a large glass bowl.
• Add the meat and mix so that all the pieces are coated. Marinate for 1 hour.
• Melt butter in a skillet and add onion.
• Cook, stirring occasionally for about 7 minutes or until soft but not brown.
• Scrape the marinade off the meat and add to the onion.
• Add the wine, tomatoes and sugar and cook over medium heat for 10-15 minutes until slightly thickened.
• Purée the sauce in a blender until smooth. If it is too thin, reduce it over medium heat until it is the consistency of mayonnaise.
• Let the sauce cool slightly and stir in the Dijon, lemon juice, parsley, salt and pepper.
• Thread the beef cubes equally onto 6 12-inch skewers.
• Cook over very hot heat, about 8 minutes for rare.
• Allow one skewer per person and serve the sauce separately on the side.

CHEESEBURGER TARTARE

Steps:

• In a mixing bowl, combine the beef, shallots, and pickles, and mix well. Add the egg yolk, mustard, and season with salt, and pepper. After mixing, give the mixture a taste and adjust the seasonings, if needed. Stir in half the Asiago cheese. Keep the mixture chilled.
• Preheat the oven to 300 degrees F.
• Place the bread rounds on a large baking sheet. Brush the bread rounds with oil and season with salt, and pepper. Toast the bread in the oven for a few minutes, until light brown.
• Top each bread round with about 1 1/2 teaspoons beef mixture. Grate the cheese over the top and garnish with a sprig of mache.