Brazilian Beef Skewers

Name: Brazilian Beef Skewers
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 4 skewers; ¾ cup basmati rice; 3 cup water; 1 bunch coriander; 1 tsp butter; ½ tin black beans; 1 steak beef rump; ½ red onion; 1 zucchini; 2 tbs olive oil; ½ lemon; 1 clove garlic; 1 long red chilli

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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!

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

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

Nutritional Values

per serving

Calories3020 kcal

Fat24 g

of which saturates6.1 g

Carbohydrate81.7 g

of which sugars6 g

Protein46.6 g

Sodium506 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Sieve

•Saucepan

•Bowl

Cooking Steps

1

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.

Stir through half the coriander and the butter

2

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.

3

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.

4

In a medium bowl toss the long red chilli, remaining coriander, remaining olive oil and remaining lemon juice. Season well with salt and pepper.

5

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.

6

To serve, divide the rice and skewers between plates. Top with the chilli salsa.