Entrecote skewers marinated in red wine and berries
Dice cut European entrecote.
For the marinade:
2 glasses of red wine
100 grams of brown sugar
30 grams of ground chili pepper
15 grams of cumin
200 grams of berries
Glass of water
1. Put all the marinade ingredients in a pot and reduce for 10 minutes on high heat while stirring.
2. Remove from the fire and grind. Filter the batter through Xinhua (stainless steel strainer).
3. Refrigerate the remaining sauce for four hours, putting the meat in it for a night.
4. Stir and roast the barbecue, about 20 cm from the fire, three minutes on all sides (learning to do a “medium”).