Brochette of Belgian beef with anchovis butter

Finely chop the onion and put in a saucepan together with the Geuze, put on the fire and let the beer simmer gently and completely evaporate, lets cool.

Finely chop the garlic, capers and anchovy, add to the butter and season with salt and pepper.

Add vinegar and cooled onion, mix, taste, season and set aside.

You can put it on the table like this, or roll it in butter paper and form a sausage, so you can cut off slices, save in fridge or in freezer.

Let your butcher cut nice cubes of meat and insert them on the skewers, add a double skewer so that the meat stays nice when you turn them.

Season with salt and pepper.

Warm your BBQ firmly up to 280 °.

Place the soaked wooden boards on the BBQ, roast for 15 minutes, remove them, turn them over with the roasted side up.

Remove them, cut the crowns from tomatoes and cut in half, put a cutting side up on the roasted boards.

Mix everything together for the oil and divide over the tomatoes.

Insert the boards with tomatoes for 15 minutes in the BBQ.

Grill your brochettes on both sides according to the desired baking method.

Serve with the butter and the tomatoes.

Tip:

If you don't have iron skewers, first week your wooden skewers in water for 20 minutes.

You can also replace the Geuze in the butter with wine.