How to Make How To Make Spirits Without A Still

How To Make Beef Satay

This ancestral spirit was made in pot stills on a small scale, for medicinal and recreational 'the skill is to bring this forward without beating the drinker with bushels of malted barley.

Recipe Summary How To Make Beef Satay

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.

Ingredients | How To Make Spirits Without A Still

1 tablespoon grated fresh ginger root

4 cloves garlic, crushed

2 tablespoons minced onion

¼ cup packed brown sugar

¼ cup fish sauce

2 tablespoons vegetable oil

2 tablespoons soy sauce

2 tablespoons ground coriander

1 tablespoon ground cumin

½ teaspoon ground turmeric

⅛ teaspoon cayenne pepper

1 2-inch piece of fresh lemon grass (white part only)

2 pounds beef top sirloin, trimmed

4 12-inch long metal skewers

Directions

Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.

Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.

Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.

Preheat an outdoor grill for high heat and lightly oil the grate.

Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.

Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

Serve with Peanut Dipping Sauce.

Info | How To Make Spirits Without A Still

prep: 15 mins cook: 10 mins additional: 2 hrs 5 mins total: 2 hrs 30 mins Servings: 4 Yield: 4 skewers

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World Cuisine Recipes, Asian, Indonesian,

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How To Make Spirits Without A Still / Thanks to the differing freezing points of water and alcohol, the latter can be drained from the ice in the defrostation process.