Juicy barbecue without marinade according to the recipe of the eminent chef

If the self-isolation regime is carried out outside the city, in the country, then kebabs It's definitely not a problem for you. We want to congratulate the lucky man and share a very interesting trick for cooking “marble” meat from an eminent chef.



If in the nearest store there is only lean beef, and the heart trembles in the chest and prays for juicy kebabs with fat, carefully read and remember our today's recipe. A couple of gastronomic receptions - and a juicy, fragrant barbecue, consider, already smoking on your table. Let's not drag the rubber for long. Let's get started!

Kebab Quarantine Ingredients

• bovine
• beef, or lamb, or lamb,
• salt
• pepper
• oil
• garlic
• dill
• paprika
• fried
• onions, greens, tomatoes for decoration

Preparation

1. Take a piece of beef that you will use for the barbecue and put it in the freezer. It needs to be frozen a little so that it becomes harder and can keep in shape. Now cut the meat into portion pieces that are pinky thick. Every piece is a little bit, salt and pepper. It'll be your kebabs.
   
   
   
2. Get the oil. It can be beef or sheep’s fat net, it doesn’t matter. It'll still taste good. Cut the omentum into pieces similar in size to the pieces of beef you already have.
   
   
   
3. Now put a strip of oil on a piece of beef and roll them with roulette. Workpiece No. 1 For the marble barbecue ready. Put it in the freezer for a few minutes so that it hardens a little again.
   
   
   
4. Take out the butter and let it soften a little in the heat. Put the garlic through the press and cut the dill finely. Mix these three ingredients together to make a wonderful spice. Apply it to pieces of beef and roll it with roulette. Send the batch. barbecue In the freezer.
   
   
   
5. Mix the warm butter with paprika and crushed garlic and spread it again on the meat, roll it with roulette and put it barbecue In the freezer.
   
   
   
6. The fourth and final draft It is also done very easily: grilled mushrooms in a blender, mix this gruel with butter and add a little paprika. Paint on the meat, roll with roulette and leave in the cold until it is hardened.
   
   
   
7. Now take out all your blanks, cut them across so that the pieces are the same size on all sides. It remains to string the meat on the skewer, cook the kebabs on “slow” coals so that it is not damp from the inside, and serve on the table with thin rings of onions, greens and tomatoes. Bon appetit!
   
   
   

As you know, kebabs do not need a complex garnish, vegetables and greens are perfect. The only thing we would like to advise is to carefully choose the oil: beef has thick enough walls and is not too convenient for small pieces of beef. Baranium oil is much more convenient, but note that kebabs will have two different tastesThe mixing of which will not please everyone.