1-1/2 lbs. Certified Angus Beef ® top sirloin, sirloin cap or ribeye cap
Oil for fondue Ingredients:
4 cups olive oil
2 cloves garlic
1 scotch bonnet pepper, seeds removed
5 sprigs fresh thyme
5 fresh basil leaves
3 bay leaves
5 each allspice
3 each cloves
1 small stick cinnamon
Caribbean Rub Recipe >>
Procedure:
Warm oil slow to 130°F; do not overheat. Let spices and herbs infuse in the warm oil for at least 15 minutes, then strain and reserve.
Rub the Caribbean Rub seasonings onto the beef and chill for 2 hours or overnight. Slice the meat in 1/4-inch-thick pieces and skewer individually on bamboo skewers.
Pour infused oil in a fondue pot. Present it at the center of the table with the meat for dipping in the hot oil to cook. Serve with mango chutney.
Warm oil slow to 130°F; do not overheat. Let spices and herbs infuse in the warm oil for at least 15 minutes, then strain and reserve.
Rub the Caribbean Rub seasonings onto the beef and chill for 2 hours or overnight. Slice the meat in 1/4-inch-thick pieces and skewer individually on bamboo skewers.
Pour infused oil in a fondue pot. Present it at the center of the table with the meat for dipping in the hot oil to cook. Serve with mango chutney.
Restaurant: Brandywine Bay Restaurant, Tortola, BVI
Recipe Type: Authentic
Recipe Author: Chef Davide Pugliese
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.certifiedangusbeef.com/press/releases/Pugliese_FoodShow1109.pdf
Recipe Type: Authentic
Recipe Author: Chef Davide Pugliese
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.certifiedangusbeef.com/press/releases/Pugliese_FoodShow1109.pdf
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