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Recipe of Beef Brochette with Balsamic Vinegar Sauce
Recipe

Beef Brochette with Balsamic Vinegar Sauce

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A delicious Reserving Brochette with Balsamic Vinegar Sauce
Learn more about Jose Luis Perez

Ingredients

6 portions
  • 300 milliliters balsamic vinegar
  • 40 milliliters Mint liqueur
  • 10 grams peppermint, corsage
  • 30 grams flour
  • 30 grams sugar
  • 1 pinch salt
  • 1 pinch black pepper
  • beef steaks, in cubes
  • kiwis, in cubes
  • salt
  • black pepper
  • bamboo chopsticks
  • corn oil

Preparation

For the Sauce: In a pan let reduce the mint liquor and balsamic vinegar in half. Once reduced we add the sugar and the sprig of mint. 4. After the mint leaves its aroma we remove the bouquet.
Apart stir the flour and butter to form a roux and reserve it. The roux is added little by little and with the help of a beater, it is incorporated into the sauce until the desired consistency is obtained. Rectify seasoning and let cool.
For the Brochette: Form the skewer interspersed with kiwi and fillet. Seasoning
In a hot pan or grill put a little oil and place the skewer let brown until you get the desired color. Remove from the pan and sauté with the balsamic vinegar sauce.

PRESENTATION

Add the sauce of the balsamic vinegar to the skewer, arrange it in a nice dish.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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