Beef Skewers in Dark Beer Marinade, Mango Celery Salad and New Potatoes

This delicious dish for the grill is not only beautifully colorful, but also full of flavors and combines different textures. It's easy to make and most steps can be completed a day in advance, so you can spend as much time as possible enjoying the company of your guests. Classic ingredients are used and transformed into a fresh, healthy and modern dish. The freshness and slight spiciness of the crunchy salad is the perfect contrast to grilled beef and tender potatoes.

Recipe courtesy of Canada Beef!

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4 servings

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Ingredients

For the skewers and dark beer marinade:

800 g Canadian beef tenderloin cut into 4 cm cubes
250 ml dark beer
80 ml canola oil
80 ml apple cider vinegar
2 tbsp honey
2 tbsp medium-hot mustard
2 garlic cloves, minced
1/2 onion, chopped
1 tsp smoked paprika powder
½ tsp chili flakes
½ tsp salt
¼ tsp black pepper

For the mango salad:

1/2 mango, not too ripe and cut into julienne
3 sprigs of celery, thinly sliced
1 carrot, grated
1/4 red cabbage, cut into thin strips (200 g)
100 ml rapeseed or sunflower oil
100 g mayonnaise
2 tbsp medium-hot mustard
2 tbsp apple cider vinegar
3 tbsp sugar
1 tsp cumin
1 tsp fennel seeds
1 tsp chili
3 scallions, chopped
parsley, chopped for garnish

For the mustard-rosemary potatoes:

750 g baby potatoes, cut in half lengthwise
80 ml canola or sunflower oil
2 sprigs of fresh rosemary
1.5 onions, chopped
1 tsp medium-hot mustard
salt and fresh pepper
aluminum foil

Preparation

6 to 24 hours before the meal

In a medium bowl, whisk together dark beer, canola oil, apple cider vinegar, honey, mustard, minced garlic and onion, smoked paprika, chili flakes, salt, and black pepper.
Place beef cubes in a large ziplock bag and pour the marinade over them. Seal the bag, remove as much air as possible and massage the marinade into the beef cubes.
Put the bag in the fridge for at least 6 hours (preferably overnight).

Four hours before dinner

In a large bowl, mix the red cabbage and carrots.
In a separate bowl, whisk together mayonnaise, canola oil, mustard, apple cider vinegar, sugar, salt, cumin, fennel seeds, and the chili flakes.
Pour the dressing over the cabbage and carrot mixture and swirl until evenly coated. Cover and refrigerate for at least 6 hours or up to 24 hours to allow the aromas to combine.

Up to two hours before the meal

Soak eight wooden skewers in water for about 30 minutes to prevent them from burning.
In a small bowl, combine canola oil, rosemary, mustard, salt, and pepper.
Place the halved potatoes in the bowl and swirl them so that they are evenly distributed.
Line a large piece of aluminum foil, drizzle some canola oil onto the paper, place the large onion rings on the oil, season with salt and then pour over the potato mixture. They should lie in a thin layer and be evenly distributed. Fold the aluminum foil into a pack and seal the edges firmly.
Remove the beef cubes from the marinade bag and skewer the cubes evenly onto the eight previously soaked wooden skewers. Leave a little space between the cubes.

One hour before dinner

Preheat the grill to medium to high heat.
Place the tin foil package on the grill and cook for 50 minutes, turning the package over halfway through.
Check that the potatoes are cooked by pricking the packet with a fork; they should be tender and easy to pierce. When they are cooked, set them aside warm or leave them on the top of the grill while the skewers grill.
Place the skewers on the grill and cook for about 3 to 4 minutes per side if you want them to be medium-rare, or adjust the cooking time to the desired doneness.
As soon as the beef skewers are cooked to taste, remove them from the grill and let them rest wrapped in aluminum foil for five minutes before serving.
When opening the potatoes, make sure that the steam escapes without burning yourself.
Before serving, stir the salad one last time, mix in the mango and garnish with chopped parsley and spring onions.

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