500 g Beef tenderloin
200 g Okra pods
1 tbsp Red wine vinegar
5 leaf Sage
2 tbsp cooking oil
2 clove garlic
1 tbsp maple syrup
3 tbsp olive oil
1 pinch pepper (ground)
4 piece red onions
3 sprig rosemary
1 pinch sea salt
Cut the beef into bite-sized pieces.
Peel and dice the onions. Wash and dry the okra and cut off the ends.
Ingredients
500 g Beef tenderloin, 4 piece red onions, 200 g Okra pods
Wash the herbs, shake dry and chop finely. Peel and roughly chop the garlic.
Mix the meat cubes and onions in a BORA QVac vacuum packing box together with the remaining ingredients until all the pieces are evenly covered.
Remove the vacuum valve in the centre of the lid, attach the marinating ring, connect the BORA QVac and start the marinating function.
Alternatively, marinate the meat overnight in the fridge, covered, without the BORA QVac.
Ingredients
5 leaf Sage, 3 sprig rosemary, 2 clove garlic, 1 tbsp Red wine vinegar, 1 tbsp maple syrup, 3 tbsp olive oil, 1 pinch sea salt, 1 pinch pepper (ground)
Skewer the meat and onions alternately on shashlik skewers.
Preheat the Tepan stainless steel grill to 230 °C.
Heat the oil on the Tepan stainless steel grill and spread out.
Fry the skewers for approx. 2 - 3 mins. on each side. Fry the okra for 3 - 5 mins.
Ingredients
2 tbsp cooking oil
Arrange the skewers on plates and serve with fried okra.
728
58.06 g
46.16 g
20.11 g
