Sunday, 8 June 2008

Brissonet and Barbeques – Red Wine and Boeuf En Brochette (Beef Kebabs)

The French are masters of eating out doors and as summer is here people are dusting off their barbeques in readiness for al fresco meals. Brissonet Rouge (£3.15) is a deliciously powerful fruity Spanish red wine which is great to sit back and relax with as well as being super with food. It's made from the Grenache grape and is a powerful fresh and aromatic wine, concentrated with no acidity and its cherry red colour with violet bloom are typical of its youth. Pronounced nose with good ripe fruit. It is fantastic with tomato based dishes like Pizza and Pasta and is the perfect partner with Indian, Thai and Chinese meals due to its lightness and fruitiness. It's been well received by the press winning great reviews.

Try it with Boeuf en Brochette – it's a French recipe for beef kebabs and is almost as moreish as the wine!

Boeuf En Brochette

3 lbs Steak cut into cubes
4 onions, finely chopped
3 garlic cloves, crushed
1 stick celery, finely chopped
parsley, chopped
rosemary, chopped
thyme, chopped
juice of ½ lemon
pinch black pepper
pinch salt
1 tbsp olive oil


2 tbsp butter
1 onion, chopped
1 cup red wine
2 tomatoes, chopped
½ tsp sugar
2 tbsp dijon mustard
parsley, chopped
salt & pepper

Put all the marinade ingredients in a bowl and add the meat. Marinate for an hour.

Melt the butter in a frying pan, add the onion and cook until soft. Scrape the marinade off the meat and add to the onion. Add the wine, tomatoes and sugar and cook until thickened. Let the sauce cool slightly and stir in the Dijon, lemon juice, parsley, salt and pepper. Thread the beef cubes equally onto skewers. Cook over very hot heat, about 8 minutes for rare. Allow one skewer per person and serve the sauce separately on the side.


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