500 g beef tenderloin
2 tbsp cooking oil
2 clove garlic
1 tbsp maple syrup
200 g okra pods
3 tbsp olive oil
4 piece onions (red)
1 pinch pepper (ground)
1 tbsp red wine vinegar
3 sprig rosemary
5 leaf sage
1 pinch salt
Cut the beef into bite-sized pieces.
Peel and dice the onions. Wash and dry the okra and cut off the ends.
Ingredients
500 g beef tenderloin, 4 piece onions (red), 200 g okra pods
Wash the herbs, shake them dry and finely chop them. Peel and coarsely chop the garlic.
Mix the diced meat and onions with the remaining ingredients in a BORA QVac vacuum box until all pieces are evenly coated.
Remove the vacuum valve in the centre of the lid, fit the marinating ring, connect the BORA QVac and start the marinating function.
Alternatively, without the BORA QVac, cover the meat and leave it to marinate overnight in the fridge.
Ingredients
5 leaf sage, 3 sprig rosemary, 2 clove garlic, 1 tbsp red wine vinegar, 1 tbsp maple syrup, 3 tbsp olive oil, 1 pinch salt, 1 pinch pepper (ground)
Thread the beef onto shashlik skewers, alternating with the onion.
Preheat the Tepan stainless steel grill to 230°C.
Heat the oil on the Tepan stainless steel grill and spread it around.
Fry the skewers for approx. 2 to 3 minutes on each side. Fry the okra for 3 to 5 minutes.
Ingredients
2 tbsp cooking oil
Arrange the skewers on plates and serve with the fried okra.
728
58.06 g
46.16 g
20.11 g
