Parthenaise Skewer
Background
The Parthenaise skewer is a delectable dish that hails from the picturesque regions of France, known for their culinary excellence. Originating from the Parthenay area, the Parthenaise breed of cattle is cherished for its tender and flavorful meat. The culinary tradition of skewering meats can be traced back to ancient times, where simple preparations allowed the quality of the meat to shine.
The Parthenay area, with its lush pastures and idyllic countryside, has a rich history of breeding this exceptional cattle. The Parthenaise cattle are renowned for their high-quality meat, offering a rich flavor profile that makes it perfect for skewering. This tradition has been carried through generations, making the Parthenaise skewer a staple in French cuisine.
Ingredients
- Parthenaise beef (approximately 1 kilogram, cut into cubes)
- Bell pepper (one, chopped into 2-inch pieces)
- Onion (one, cut into quarters)
- Olive oil (3 tablespoons)
- Garlic (2 cloves, minced)
- Rosemary (1 tablespoon, finely chopped)
- Thyme (1 tablespoon)
- Sea salt (to taste)
- Black pepper (to taste)
- Lemon juice (from one lemon)
Preparation
Begin by marinating the Parthenaise beef. In a large bowl, combine the olive oil, garlic, rosemary, thyme, sea salt, black pepper, and lemon juice. Add the beef cubes, ensuring they are thoroughly coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
As the beef marinates, prepare your vegetables by chopping the bell pepper and onion into large chunks.
Cooking Process
Remove the marinated Parthenaise beef from the refrigerator and let it sit at room temperature for 20 minutes. This allows for even cooking.
Prepare the skewers by alternating between the beef cubes, bell pepper pieces, and onion quarters. Each skewer should have a balanced mix of ingredients.
Heat a grill or grill pan over medium-high heat. Ensure the grill is well-oiled to prevent sticking.
Place the skewers on the grill, cooking until the meat is browned and cooked to the desired level of doneness. Use a cooking timer to ensure precision. For medium-rare, grill for approximately 7 minutes per side, adjusting as necessary based on preference and skewer thickness.
Once cooked, remove the skewers from the heat. Let them rest for a few minutes to retain their juiciness.
How to Enjoy
Serve the Parthenaise skewers with a side of salad or grilled vegetables to complement the rich flavors of the beef. For an enhanced dining experience, pair the dish with a robust red wine, which complements the beef's savory tones.
This dish can be enjoyed at a leisurely dinner or as part of a festive barbecue. The simplicity of its preparation allows the quality of the Parthenaise beef to shine, making it a delightful dish to be savored by meat enthusiasts and culinary connoisseurs alike.