Eastern European Beef Skewers 3

Ingredients

• 800 gbeef cubes
• 1onion
• 2 tbspoil
• 1 tspcumin
• as neededskewers
• to tastefine sea salt and black pepper

Method

1. Begin by placing the 800 g of beef cubes in a large mixing bowl. Add 1 tsp of cumin, a generous pinch of fine sea salt, and a few grinds of black pepper. Use your hands to mix the spices into the meat, ensuring each cube is evenly coated. This step enhances the flavor of the beef and prepares it for browning.
2. Heat 2 tbsp of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add the seasoned beef cubes in a single layer, ensuring not to overcrowd the pan. Allow the beef to brown on all sides, turning occasionally with tongs. Look for a deep, golden-brown crust on each piece, which indicates the Maillard reaction has occurred, locking in flavor.
3. While the beef is browning, slice 1 onion into thin rings. Once the beef is browned, remove it from the skillet and set aside on a plate. Add the onion slices to the same skillet, using the remaining oil and beef drippings to cook them. Stir occasionally until the onions are soft and translucent, picking up any browned bits from the bottom of the pan.
4. Return the browned beef cubes to the skillet with the onions. If you prefer to grill, thread the beef and onion alternately onto skewers. If braising, add a splash of water or broth to the skillet to create steam, then cover with a lid. Cook until the beef is tender and easily pierced with a fork, which should take about 15-20 minutes on the stovetop or grill.
5. Once the beef is tender, taste a piece for seasoning. Adjust with more fine sea salt and black pepper if needed. Serve the skewers hot, accompanied by rice, bread, or a fresh salad, allowing everyone at the table to enjoy the shared flavors of this Eastern European dish.