Brazilian Beef Skewers
These tasty Brazilian beef skewers are inspired by arguably the country’s most famous dish, Feijoada. Black beans with rice is an authentic Brazilian combination, and it’s the perfect backdrop for these lovely, citrus infused kebabs. Bon apetite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
¾ cup
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 bunch
coriander
½ tin
black beans
1 steak
beef rump
½
red onion
1
zucchini
½
lemon
1 clove
garlic
1
long red chilli
Not included in your delivery
4
skewers
3 cup
water
1 tsp
butter
(Contains: Milk;)
2 tbs
olive oil
Utensils
Cooking Steps
If you’re using bamboo skewers soak them for 30 minutes prior to cooking. Preheat the grill to medium-high heat. To prepare the ingredients, rinse the basmati rice well. Finely chop the coriander, dice the beef rump into 2 cm chunks, cut the red onion into wedges and cut the zucchini into 1 cm discs. Drain and rinse the black beans, juice the lemon and peel and crush the garlic. Finely slice the long red chilli.
Place the basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes, or until the basmati rice is soft. Drain. Stir half of the coriander and the butter through the hot basmati rice. Season with salt and pepper. Stir through the black beans.
Meanwhile, alternately thread the beef rump, red onion and zucchini on to the skewers. In a large, shallow baking dish combine half of the olive oil, half of the lemon juice and the garlic. Season with salt and pepper. Add the beef skewers and coat well in the marinade. Set aside while you prepare the salsa.
In a medium bowl toss the long red chilli, remaining coriander, remaining olive oil and remaining lemon juice. Season well with salt and pepper.
Place the skewers under the grill and cook for 6-7 minutes, then turn and cook for a further 6 minutes, or until cooked medium rare.
To serve, divide the rice and skewers between plates. Top with the chilli salsa.
