Bolivian kebab  Ingredients:       1 tsp Ground garlic    Salt and oil       1 1/2 kg Lean beef    1/4 kg White cheese       1 cup Rice    1 1/2 lb Potato       1 cup Evaporated milk    2 tbsp Butter       4 Onions    1 Bell pepper       1 tsp Pepper

Preparation:

1.- Cut meat into large squares. 2.- In a Bowl place the meat and mix with the pepper, garlic and some salt. Glaze with a little bit of oil and let the meat rest for about 2 hours. 3.- Meanwhile boil the potatoes and make the rice and cheese. For the Rice with cheese: Wash rice and cook in 4 cups of cold water on low heat. Add one finely chopped onion, salt and a little bit of oil. Increase to medium heat and cook until the rice looks almost done, then put on low heat until the rice is thick and there is still a little water left. Then add the evaporated milk and cover. Let cook for 2 more minutes on low. Remove from the stove and let cool for a while. Once the rice is cooled, make a hole in the middle of the rice and place the cheese (chopped into small cubes). Place the pot on the stove again on low for 2 more minutes. 4.- In a large pan, fry the meat cubes with oil and once the meat gets rid of its juices, remove the juice into a large cup and save for later. Keep frying until the meat is cooked. Then, chop the rest of the onions and bell peppers into squares and fry them in the same pan until the onion is transparent. Then, place the meat on to skews placing first a piece of meat, followed by pepper and onion, then meat agian, etc. 5.- Serve the kebab, sprinkled in its own juices, acompanied with the rice and cheese and Potatoes.

Comments:

These kebabs can also be made on the grill. Just place the meat and vegetables on the skew before cooking and grill.

Categories:  Beef, Bolivian

Language:  English

Shared by:  Jona    2008/08/07