The Braised Angus Beef Souvlaki with Roasted Garlic, Cocktail Onions, and Carrots, Seasoned with a Splash of Vintage Cabernet Sauvignon

This recipe brings together all of the elements of the delicious Greek favorite, the Souvlaki (Shishkabob), by combining all of the flavors by first browning the meat, with the exception of adding vegetables to the meat, then roasting everything together. It is your choice to eat it as is, with some pita bread, or on the side of a rice pilaf, like I have pictured here. It looks like a stew, but it is a “dry stew”, and everything is roasted. You can make this for as many servings as you wish (1/4 pound, or 4 ounces, per person, and I will just share with you the ingredients and how to make it, and you can adjust it accordingly). I hope you enjoy this dish as much as we did. Here we go…..

  • 1/4 pound (4 ounces) Angus beef chunks, per person (Beef will shrink a little, depending on how much fat is in it, so if there is a lot of fat in your beef, then buy about 1/4 pound more to make up for the fat that you will lose during cooking. The ones pictured here had very little fat, and I did not have much loss once they were cooked. For beef measurement example, if you are cooking for 4 people, you will need 1 pound of beef, if you are cooking for 6 people, you will need 1 1/2 pounds of beef, and if you are cooking for 8, then you will need 2 pounds of beef).
  • 1 handful of baby carrots, per person
  • 2 whole garlic cloves, per person
  • 3 cocktail onions (miniature onions), peeled, per person ( I purchased the ones in the jar that were pickled, but you can peel your own. If you can not get mini onions (about the size of large marbles), then you can use any kind of sweet onions, yellow onions, or white onions, and use about 1/4 of a small onion per person, sliced thick
  • 1 teaspoon of extra virgin olive oil, per person
  • use the following seasonings, sparingly, to season your meat and vegetables, moving from one end of the pan, to the other, making sure to evenly sprinkle some on each piece, but not too much: Kosher salt, black pepper, garlic powder, onion powder, ground bay leaf (sprinkle this seasoning lightly, and if you can not find this, then you can use 1 whole bay leaf per pound of meat), paprika, and oregano
  • 1/8 cup Cabernet Sauvignon, per 1/4 pound of meat, so for example, for 4 servings, you will use 1/2 cup of wine, for 6 servings, you will use 3/4 cup of wine, and for 8 servings, you will use 1 cup of wine (I used a Vintage Cabernet Sauvignon, but you can choose whatever Cabernet Sauvignon you have available, or that you like, or even any other red wine…..it will still be delicious because wine pairs well with red meat)
  • non stick pan
  • roasting pan with a cover (or aluminum foil) (hint: I used my turkey roaster and I sautéed in that, and then I roasted in that as well, eliminating having to dirty 2 pans, by only using the one pan)

This is very simple, it just takes a while to cook. Basically, you are going to combine all of your ingredients in your non stick pan (except the wine, because you will add that later), and saute’ on medium heat, until brown, for 30 minutes.  Next, you need to transfer everything to your roasting pan, add the wine, then you are going to roast everything on 400 degrees for 2 hours, stirring a couple of times during cooking. Let cool a few minutes, and enjoy this meal by itself, with pita bread, or with The “Goes with Just About Anything” Rice Pilaf https://thegrecianneworleanian.com/2013/09/20/the-goes-with-just-about-everything-rice-pilaf/!!!!

Thank you for reading my recipe blog. Please like my Facebook page, The Grecian New Orleanian, and feel free to share this recipe. 🙂

The Braised Angus Beef Souvlaki with Roasted Garlic, Cocktail Onions, and Carrots, Seasoned with a Splash of Vintage Cabernet Sauvignon

The Braised Angus Beef Souvlaki with Roasted Garlic, Cocktail Onions, and Carrots, Seasoned with a Splash of Vintage Cabernet Sauvignon

 

 

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