This is a very unauthentic recipe for kebabs, but it is however a great way to cook stew-type cuts of beef without actually making a stew. Its actually more of a cross between shish kebab and boeuf bourguignon. I think of it more as a Provencal-style dish than Persian. We start out by making a stew in white wine and end up drying up the stew into a nice tasty glazing for the beef chunks.
- Beef Shank (800g)
- Carrot (1 large)
- Eggplant (1 large)
- Garlic (12 cloves = 1 bulb)
- Mushrooms (200g)
- Shallots (8)
- White Wine (1 cup)
- Oxo Beef Cube
- Cut your beef into large cubes after removing any chunky bits of connective (white) tissue. Besides using beef shank, other appropriate cuts would be rib fingers, brisket or cheek. Lightly salt the beef.
- Preheat your over to 150oC (300oF). Dissolve1 Oxo beef cube in 1.25 cups of hot water.
- Peel an entire garlic bulb and put half the cloves through a press. Peel the shallots but keep them whole. Cut the carrots, mushrooms and egg plant into pieces of the appropriate size.
- Put the beef cubes into a zip loc bag with 2T(heaped) of flour. Shake the bag until all the surfaces are thoroughly coated.
- Heat up a pan with 3T of oil and lightly sear all the sides of the beef cubes. Do this a few pieces at a time.
- Place the seared beef into a large pyrex dish, followed by the cut vegetables around the meat. Sprinkle on 2T of oregano and 2T of thyme. If you really want to you can skewer everything on metal skewers first like real kebabs (except for the garlic).
- Deglaze the pan with 1 cup of white wine. Add the beef stock. Add 2T of pesto and the crushed garlic. Cook for a minute. Pour over the beef and then cover the pyrex baking dish snugly with foil.
- Poke 3 small holes in the foil with a toothpick. Place in the oven and bake for 1 hour 40 minutes.
- Remove the foil and bake for a further 20 minutes to dry up the liquid and give the beef a nice glaze.
- You may have noticed I did not skewer the kebabs. I usually skip this as its tedious to do the skewering and the un-skewering.
- If you are having a real BBQ, you can throw your pre-cooked kebabs (skewered) over an open flame BBQ to get the charcoal flavour.
- If you have a Dutch oven like le Creuset you can use that instead of the pyrex dish.