Beef kebab in a cauldron with red wine

Barbecue in a cauldron with wine

Shish kebab in a cauldron is prepared very simply but very tasty.

And then there is not always time to cook on the grill. Wine gives a special taste to meat, softens and betrays juiciness. And then the meat is given a special taste by the grape tree, which is used in cooking. The main thing here is to cook with love, and you will get the most delicious barbecue in a cauldron.

INGREDIENTS

• beef meat -2kg
• wine -1b
• specialists
• red ground pepper
• ground black pepper
• kareander
• salt
• onion -4 heads
• fresh greens -1p
• butter
• bay leaf

METHOD OF PREPARATION

We take beef meat, divide it into small cubes, they should be the same size, firstly it will turn out aesthetically beautiful, secondly they will be evenly cooked. Cubes of meat

We send in a bowl that closes very tightly. To these cubes of meat we add the spices of kareander, red ground pepper, black ground pepper, salt (salt and spices to taste) and very thinly sliced ​​onions. And mix it all very carefully so that all the flavors are transferred to the meat. Of course, you can add your favorite spices too, but in any case.

If so, this recipe looks delicious. You can also use dried rosemary there, and in general dried rosemary is ideal for meat, but we didn’t use it here. And so the meat cubes are tightly closed with a lid and left to marinate. You can marinate for 2 hours, but if you want to get a delicious kebab in a cauldron, then you must prepare this marinade in advance, say, a day before cooking. And in the process of marinating, you must mix the meat . After the meat has been marinated (you can feel it by the smell), you need to collect the barbecue.

Barbecue the sticks must be made from the grape tree, because the grape sticks give this dish a particularly acidic taste. We take these skewers and distribute the meat on these skewers like a regular barbecue. Then we take a pan with a deep bottom and begin to collect our barbecue. Firstly, put butter on the bottom of the pan, then chopped onion and meat in caps and fresh herbs, bay leaf. And then we repeat this process when the meat runs out. And from the top you can add tomato paste, and add 1 cup of water and insert over very low heat at a minimum.

You have to cook very slowly and for a long time. And then when the water starts to boil strongly, you need to add the most important ingredient wine in 2 or 3 doses (you can use both white and red). And simmer under a closed lid on low heat. If the meat breaks during the scythe, then it is ready to be served. When serving, you can sprinkle fresh herbs and onions on top. Have a nice appetite.