Wagyu Intercostal Skewer with Pickled Armenian Cucumbers
TOTAL TIME
25mins
-
PREP TIME
15mins
-
COOK TIME
10mins
-
SERVES
8 - 10
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Ingredients
100g harissa paste
500ml pomegranate mollasses
200ml gluten free soy
1kg beef rump cubed or beef intercoastal
Method
Simply mix all the ingredients together and glaze your meat.
Cook over hot coals for 4-6 minutes and allow to rest.
Turn regularly so the glaze does not burn.
Garnish with pickled cucumbers or gherkins
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