Growing & Using Tarragon by Glenn Andrews

Author:Glenn Andrews
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1999-03-25T16:00:00+00:00

BEEF KEBABS WITH TARRAGON

As cookbook author Claudia Roden said in the title of one of her books, Everything Tastes Better Outdoors. These kebabs, though, taste superb whether cooked over charcoal, on a gas grill, or just in your kitchen broiler.

The marinade’s main function is to add flavor, not to tenderize (though it does a little of that as well). So splurge for once and get good-quality, tender steak to cut up for this purpose. Tenderloin is the best choice, of course, but I’ve also had good results with rump steak, and sirloin would work as well. In other words, use any cut you’d be happy to serve as broiled steak.

One more thing: For once, dry tarragon is the better choice, since the fresh might char over or under a hot fire.

½ cup bourbon or brandy

3 tablespoons olive oil

1 teaspoon dry tarragon

Salt and freshly ground black pepper

1½ pounds of the most tender beef you can manage (see above)

3 tablespoons melted butter

1. Combine the bourbon, olive oil, tarragon, and salt and pepper to taste in a medium-size bowl.

2. Cut the beef into 1-inch cubes and add to the bowl of marinade. Stir well to coat all the cubes. Let sit for at least half an hour, turning the meat around in the marinade several times.

3. Just before you’re ready to cook, add the melted butter to the marinade. Give the meat one last toss in the mixture, then string the cubes on metal skewers — you can use bamboo skewers, but if you do, soak them well in water beforehand so they don’t burn.

4. Cook over or under a hot fire, turning and basting with the marinade frequently, until the meat is brown outside and rare in the middle. (Just a few minutes, so don’t go away½)

SERVES 4

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