Beef skewers with chilli sauce

Name: Beef skewers with chilli sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 pickled (about 200 g) red peppers from the jar; 5 red chillies; 1 TABLESPOON White wine vinegar; 1 TEASPOON Cornstarch; 1 Onion; 1 Garlic clove; 4-5 Tbsp Olive oil; 1/2 TEASPOON Cumin; 1/2 TEASPOON dried oregano; 1 TEASPOON demerara sugar; 7-10 Tbsp Salt; 800 g Beef (rump steak or fillet); 1 chunky vegetable onion; 3 (1062 ml = 4 piston) Canned corn on the cob; 24 fresh bay leaves; 1 (75 g) bag of taco chips

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 pickled (about 200 g) red peppers from the jar
5 red chillies
1 TABLESPOON White wine vinegar
1 TEASPOON Cornstarch
1 Onion
1 Garlic clove
4-5 Tbsp Olive oil
1/2 TEASPOON Cumin
1/2 TEASPOON dried oregano
1 TEASPOON demerara sugar
7-10 Tbsp Salt
800 g Beef (rump steak or fillet)
1 chunky vegetable onion
3 (1062 ml = 4 piston) Canned corn on the cob
24 fresh bay leaves
1 (75 g) bag of taco chips

Directions

1
Drain the peppers and dice them. Wash the chillies, cut lengthwise and remove seeds. Put the chilli, paprika, 250 ml cold water, vinegar and cornflour into the mixing bowl of a food processor and puree finely. Peel onion and garlic. Finely dice onion, press garlic through a garlic press. Heat 1 tablespoon of olive oil in a pot, fry onion and garlic until transparent. Add the chilli puree. Crush cumin and add to the sauce together with the oregano. Bring to the boil and reduce over low heat, stirring occasionally, for 10-15 minutes. Season to taste with sugar and salt and allow to cool. Dice the meat. Cut vegetable onion into pieces, corn into wheels. Wash bay leaf and put it on 8 skewers alternating with meat, onion and corn. Brush with oil, salt and place on the rack in the oven. Grill under the preheated grill for 6-10 minutes. Serve with the chilli sauce and taco chips
2
ceramic tins: Waechtersbach
3
Glasses: Schwietzke