500 g Beef tenderloin
2 clove, tsp Garlic
1 tbsp Maple syrup
200 g Okra pods
4 tbsp Olive oil
4 units Red onions
1 level tbsp Red wine vinegar
3 sprig Rosemary
5 sheet Sage
Cut the beef into bite-sized chunks. Peel the red onions and coarsely dice them.
Ingredients
500 g Beef tenderloin, 4 units Red onions
Wash the okra pods and pat them dry, carefully trim off the stems without cutting into the pods.
Ingredients
200 g Okra pods
To make the marinade, wash the sage, shake it dry and pluck the leaves. Peel and thinly slice the garlic. Put all of the marinade ingredients in a bowl and mix well. Put the diced meat and onions in the bowl, mix with the marinade and leave to marinate for at least 30 minutes (preferably overnight).
Ingredients
5 sheet Sage, 3 sprig Rosemary, 2 clove, tsp Garlic, 1 level tbsp Red wine vinegar, 1 tbsp Maple syrup, 3 tbsp Olive oil
Then skewer the meat and onions alternately on 3 kebab skewers per portion.
Heat up a frying pan or the Tepan to 230°C and sear the skewers all over for 2-3 minutes. Then, remove them from the pan or the Tepan, cover them and leave them to rest (e.g. in the BORA multi-drawer or in the BORA X BO at 50°C) so that they are wonderfully succulent and cooked to medium doneness.
In the meantime, sear the okra in 1 tbsp olive oil for 3-5 minutes. Serve the skewers with the okra.
Ingredients
1 tbsp Olive oil
664.5
58.00 g
39.15 g
19.85 g
