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Preparing & Cooking:
Background to the dish
Author: Peter Vandecaveye, beer sommelier
A lovely piece of Belgian beef is always delicious. We let this marinate for a day to make the meat even more tender and to infuse deliciously with extra flavor and then grill it briefly. A simple dish full of flavour.
Beer & Food pairing: We opt for a blond oaked beer here. This beer with wood notes fits perfectly with the grilled beef notes and in combination with the spiciness of the marinade.
- 1 kg of beef (35,27 oz)
- 1 red pepper
- 1 green pepper
- 1 big onion
- 5 tomatoes
- Provencal herbs
- 3 cloves of garlic
- 1 coffee spoon of black peppercorns
- 1 teaspoon mustard seed
- 1 red chili pepper
- 2 sprigs of rosemary
- 4 sprigs of thyme
- 4 tablespoons olive oil
Advice: You can serve this recipe in combination with a Belgian fries and a fresh salad.
Instructions step by step
The day before we make a marinade by pressing the garlic in a pot. We add the black peppercorns and the mustard seeds and crush it. Then we add the chopped chopped chili pepper (without seeds if you don’t want it that spicy), the rosemary and thyme and some olive oil and crush everything with a mortar.
We take the beef and cut it into cubes of about 3 by 3 centimeters and rub the meat with our marinade mixture and then put it in the fridge until the next day so that the meat can absorb the marinade nicely
The next day we cut the peppers into large pieces and then the onion and 1 tomato. We take a meat skewer and start with a piece of beef, then a piece of red pepper, again a piece of beef, a piece of onion, a piece of beef, a piece of tomato and a piece of green pepper and finish with a piece of beef and we do this for each of our skewers.
We grill the skewers on the grill for a few minutes and also cut our tomatoes in 2 and grill the halves on the grill to serve with it and season this with some Provencal herbs.
This tastes great in combination with a blond beer with wood notes.