Armenian Basturma RecipeOrigin: Armenia Period: Traditional |
Ingredients:
1kg beef cut into 3cm cubes 
Armenian Basturma Preparation:Method:Whisk together the onion, basil, black pepper and vinegar in a bowl. Add he beef and toss to combine then cover and set aside to marinate at room temperature for between 5 and 6 hours. Every 40 minutes or so toss the mixture to ensure that the meat remains coated. Soak wooden skewers in a bowl of water for at least 1 hour and when the meat has marinated remove from the marinade and thread onto the skewers. Either cook on a barbecue or under a pre-heated grill (broiler), turning frequently [about 10 minute for rare and 15 minutes for well done]. When ready, slide the meat onto a serving plate, garnish with shredded spring onions, coriander leaves and lemon wedges and serve with rice. |
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Other recipes with beef and vinegar as primary ingredients: Pickled Garlic Pot au Feau Biafran Stew Nuea Sawan Beef and Wild Herb Soup Ochsenschwanzsuppe Sauce Ravigote A dauce egre Beyd Mghelef Couscous de Timbuktu Kraut Burgers Mughlai Beef Biriani Gaisburger Marsch Dewberry Vinegar Crockpot Corned Beef and Cabbage Curried Beef Stew Herb-stuffed Beef Heart A New Hot Pot Beef and Nettle Greens in Peanut Sauce To bake an Olyve-Pye Gingersnap Pot Roast Frankfurter Sausage Pita me Mosharissio kai Hirino Kreas Belarusian Salad Beef in Bitter Spiced Damson Plums Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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