Persian Kabob Barg (Grilled Tenderloin Skewers) کباب برگ فیله گوساله با دستور انگلیسی
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- Опубліковано 22 лип 2024
- Persian (Iranian) Kabob Barg is made of thin sheets of tenderized fillet steak meat (Barg برگ is the Persian word for Leaf which is what a skewer of Kabob Barg resembles). Barg is originally made with lamb tenderloin, loin or sirloin, but it is also made with young beef tenderloin and that is how I like my Kabob Barg (made with young beef tenderloin). You can also make Kabob Barg from pork tenderloin, or pork loin.
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Full Kabob Barg recipe is placed in first comment under this video.
0:00 Introduction
0:31 Juice onions (to be used for onion-saffron marinade)
2:25 Make onion-saffron marinade
3:30 Slice onions (for pre-marinate)
4:17 Squeeze onions with salt
5:41 Butterfly tenderloin for Barg
9:30 Put butterflied meat in squeezed onions to pre-marinate
10:05 Make the kabob basting sauce (butter, saffron solution, sour grape juice, etc.)
12:45 Score and further tenderize pre-marinated butterflied tenderloin with the back of knife
16:00 Skewer the scored meat
25:01 Apply the onion juice-saffron marinade an hour before grilling
27:12 Grill the Kabob Barg
31:00 Apply the basting sauce a couple of minutes before grilling is done
32:15 How done does your Kabob barg need to be (Persians like it well done; Westerners are more likely to like it medium rare or medium).
34:10 Plating and Outtro - Навчання та стиль
PERSIAN KABOB BARG RECIPE
Grilled Tenderloin Skewers
Makes: 4-6 servings (depending on the size of barg portions skewered)
INGREDIENTS:
-- 2 large white or yellow onions
-- 3 Tbsp Acidic juice such as fresh lime or sour grape juice, (AKA verjuice) - 2 Tbsp for onion juice marinade + 1 Tbsp for butter basting sauce
-- 2 Tbsp vegetable (or grapeseed) oil
-- 2 1/2 tsp salt (1 1/2 tsp for onion juice marinade; 1/2 tsp for squeezed onions; 1/2 tsp for saffron butter basting sauce)
-- 1/2 tsp freshly ground black pepper (1/4 tsp for onion juice marinade + 1/4 tsp for saffron butter basting sauce)
-- 1/4 tsp ground saffron
-- 1/4 cup hot water
-- 3 lbs. beef tenderloin (centerpiece) NOTE: This kabob is originally made with young lamb tenderloin or sirloin.
-- 2 tbsp unsalted butter
-- Special Equipment:1/2-inch-wide stainless-steel skewers
INSTRUCTIONS:
MAKE THE SAFFRON SOLUTION:
-- Add 1/4 tsp of ground saffron threads to 1/4 cup of hot water and let it dissolve and brew for at least 5 minutes.
-- Alternatively, you can sprinkle the ground saffron on 4 to 6 ice cubes and let it sit until the ice is completely thawed. Stir with a little spoon and your saffron solution is ready.
-- NOTE: Never use saffron threads except for decorating food and desserts with the threads. Grinding saffron helps extract maximum color, flavor and aroma from your expensive saffron.
MAKE THE ONION JUICE MARINADE:
-- Grate 1 onion with a food processor or by hand using a box shredder.
-- Strain the shredded onion in a strainer or cheesecloth over a bowl and apply pressure.
-- Keep the onion juice and discard the onion pulp or save for other uses.
-- Add the lime/sour grape juice, the oil, 1 1/2 tsp salt, 1/4 tsp pepper, and 2 Tbsp saffron solution to the onion juice and stir with a whisk or a fork.
----- This flavor base is used for wetting the board as you work on the kabob, as well as apply to skewered steaks an hour before grilling.
TRIM & BUTTERFLY THE MEAT:
-- Clean the tenderloin off any excess surface fat, membrane and silver skin and place it on a cutting board.
----- The surface fat pieces can be used in ground beef for koobideh kabob.
----- The membrane and silver skin must be discarded. Remove the two ends of the tenderloin and save for other uses such as steaks or other kabobs such as chenjeh.
-- Remove the “chain” off the side of the tenderloin and save also for chenjeh, Persian khoreshes (stews) or many different types of Polo (such as Loobia Polo) or Persian Macaroni.
-- Cut 2 center pieces from tenderloin, each about 10 inches in length.
----- Any more pieces of the tenderloin can be cut to size for fillet steaks or smaller type steaks such as tornadoes.
-- Using a sharp long knife, butterfly the two 10-inch pieces of tenderloin while maintaining a 1/4-inch thickness as you unroll the sheet of meat.
----- You should have 2 large sheets of steak each about ¼ inch in thickness.
-- Slice the second large onion into thin slices and throw in a large bowl with 1/2 teaspoon of salt.
-- Wearing gloves, squeeze and press the onion slices in the bowl with your dominant hand until onion slices start to sweat and release a lot of moisture and essence (about 1 to 2 minutes).
----- This will make the onion slices more fragrant and suitable for marinating the sheets of steak.
PRE-MARINATE MEAT WITH SWEATY ONIONS:
-- Add the butterflied sheets of beef to the bowl with squeezed onions; stir thoroughly to distribute the onion on all sides of the beef.
-- Cover the bowl of beef and sliced onions and refrigerate from 3 hours to overnight.
MAKE BUTTER SAFFRON BASTING SAUCE:
-- Mix 2 Tbsp unsalted butter, 1/2 tsp of salt, 1/4 tsp of fresh ground black pepper and 2 Tbsp of saffron solution.
-- Heat this mixture on medium heat while stirring until warm and well incorporated.
-- Move off the heat and stir in 1 Tbsp of acidic juice (fresh lime juice, lemon juice or sour grape juice - AKA verjuice).
----- I prefer the verjuice because it has a more subtle, tangy and exotic taste.
----- You add the acidic juice after the mixture is moved off heat because you do not want the basting sauce to boil or simmer for any length of time with lime/lemon/verjuice.
----- Acidic juices tend to get a little bitter if boiled or simmered for any length of time.
-- Put this mixture aside in a small saucepan (with a silicon brush at the ready) to brush on the kabobs right before serving.
SCORE AND TENDERIZE MEAT:
-- About 2 1/2 hours before grilling the kabob, take the bowl of beef and onion slices out of the fridge.
-- Removing the beef from the bowl, pick off all the onions and discard.
-- One piece at a time, unroll the sheets of butterflied beef on a large cutting board with the grains of the meat perpendicular to the edge of the kitchen counter.
-- Using the dull side of a chef’s knife (AKA back of the knife), hit the butterflied tenderloin sheets along the muscle grain repeatedly about 1/4 of an inch apart to score the meat.
----- This further tenderizes the beef so it can be enjoyed without needing a steak knife!
----- Make sure the knife contacts the board when you hit the meat (you should not be hearing muzzled thumps, but the loud impact sound of the knife going through the meat and hitting the board).
----- This requires hard hits; don’t be timid; just hold the knife firmly.
PUT THE MEAT ON SKEWERS:
-- Once you have tenderized the beef pieces, turn each one 90 degrees, and cut into 4-inch segments (you will be cutting perpendicular to the knife scores).
-- Thread 3 to 4 of the beef segments onto a 1/2-inch stainless steel skewer, making sure that the meat is positioned on the skewer in the optimal heat zone of your grill
----- PRO TIP: Place each piece of meat on the edge of cutting board closest to you. Then push the tip of the skewer into the meat from the edge of the board with the dominant hand and help guide the skewer tip through the meat with 2 fingers of the other hand.
----- NOTE: To help with movement and placement of beef slabs on the cutting board, you need to keep your palm and the cutting board wet. A lot of restaurants use a bowl of water for this purpose. I use the onion juice marinade for this purpose.
CHILL MEAT SKEWERS FOR 1 HOUR:
-- Once your scored meat is placed on the skewers, lay them on a cookie sheet or pan.
-- Brush both sides of each barg skewer generously with the re-stirred onion juice marinade.
-- Place in the refrigerator for an hour to marinate.
----- NOTE: It may be a challenge to find enough room for your skewers in the home fridge. Commercial refrigerators have enough room for this purpose but at home, you may need to empty a whole shelf to make room for the pan of skewered meat!
START FIRE AND TAKE SKEWERS OUT OF FRIDGE:
-- Start your gas grill or spread hot coals in your charcoal grill.
----- If you are using a charcoal grill, ensure that all flames have died out and you have red hot coals.
----- Either way, you need to have your grill at highest temperature for barg kabob.
-- While your fire is heating up, remove the barg skewers from the fridge to give them 30 minutes to come closer to room temp.
GRILL TOMATOES AND VEGGIES:
-- Start grilling your skewered tomatoes and any other veggies on the indirect heat side of the grill about 15 minutes before your meat goes on the grill.
----- Onions, bell peppers, jalapeno peppers and scallions are all good choices to grill with your kabob.
GRILL BARG SKEWERS:
-- Place the skewers on the grill over high heat and cook, turning once every minute for a few minutes, then go up to 2/3 minutes each time.
----- You will notice that the 2 sides of the meat on each skewer are hanging down but as you continue cooking the kabobs they start firming up and your bargs straighten and flatten, winning against gravity!
-- Your barg skewers will be on the fire somewhere between 8 to 16 minutes depending on how done you like your kabob.
----- Persians (Iranians) often like their barg (koobideh & chicken) kabobs very well done.
----- Westerners are more likely to like the barg kabob on the medium rare side.
----- I prefer my barg medium rare to rare!
----- Practice and get the right length of time and temperature for how you love your barg kabobs and always follow the same pattern.
----- It’s a good idea to ask your guests how they like their barg steak kabobs and adjust the timing compared to how you know you like yours and how long it takes.
TAKE BARG SKEWERS OFF THE FIRE AND BRUSH W/BASTING SAUCE:
-- Once you have the right level of char and color and the barg kabobs are to your desired level of doneness, move them off the fire and place on a pan/baking sheet next to your grill.
-- Quickly brush both sides with the butter saffron basting sauce (which should be kept warm - not boiling or simmering).
-- Use a piece of flatbread to slide the bargs off the skewer onto the serving plate and on a bed of flatbread pieces.
----- The flatbread (sangak, lavash, taftoon, tortillas or naan) under the hot kabob coming off the skewer absorbs the warm kabob juices and turns into a delicacy. Don’t miss out on that.
SERVING SUGGESTIONS:
-- Serve with grilled tomato and/or other favorite grilled vegetables and definitely with a mound of Persian saffron rice (with crunchy bottom - AKA tahdig. Of course!)
-- A house salad or our beloved Shirazi salad, torshi (pickled mixed vegetables) and/or a sumac onion slaw complete your kabob platter and presentation.
-- For your beverage, a drink of salty and tangy yogurt soda is ideal.
-- Enjoy!
Hi Mr. Chef Bagheri, your demonstration about Persian kebab e barg is absolutely excellent and perfect. Thank you so much to introducing delicious Persian food 👏🌸
This video was the tipping point that made us go buy skewers. Thanks for sharing.
Love the new video and the new kitchen. I’m solidly middle aged and really wasn’t much of a cook until Covid. I think feeling cooped up made me want to explore. If you can’t travel, food is a great way to do that. So many of my favorite things to cook (and of course eat) come from your channel! Thanks so much for all your videos! Can’t wait to try this one.
Love the new kitchen! You deserve it! Thanks for another great recipe too. I've never had verjuice. I need to look for that to give it a try.
had to be next day. your shirt changed from green to blue. very nice kitchen remodel.
Envious of your beautiful kitchen and the foods that you make. 👍
I love the new kitchen. Thanks for the recipe. Amazing as usual.
Love your new kitchen!
Very nice and worth spending the money on such a nice kitchen.
Great looking stuff! Loving the “back of the knife tenderizing” technique. Will definitely have to incorporate that in some of my recipe videos. 😊
Thank you for sharing the food of your culture! Looks very delicious!
Very nice 🙂 Thanks.
❤❤❤❤❤
you have to try prime merino lamb so tender and the flavour is so much more mild than other sheep
My step father was Danish he hated lamb till he tried merino
Thanks for the great recipe. And great job with the remodeling work. Question, is tenderloin the same as rebeye steak?
Salam Mahmood khan. No, tenderloin is different. Tenderloin is in the same general area as ribeye but a different part. And because it’s less active than ribeye muscle, it is more tender.
I use the drained onions in seekh kebab
Use the straned chopped onions for potato latkes or freeze for future use
Add it to koobedeh mince meat
Remodel looks nice. I have to break out the oxyclean anytime saffron or tumeric touches my white countertops. I hope yours are more stain resistant than mine! (if not oxyclean does work like magic)
Depends on the kind of countertop. I believe granite and marble can more easily be stained because they absorb faster than quartz, for example. We have quartz and as long as it is wiped quickly, we seem to be fine. And I am constantly being watched and reminded! 😂😬
Please could you tell us how to sharpen our skewers. Thanks.
An angle grinder tool (فِرِز) or file سوهان
Salaam ! Kheili videotoono doost daram, maadaram ghazaharo hey cheshmi dorost mikone, yek donia mamnon ke vaznaro midid !
Key recipe albaloo polo ro post mikoniiiid ? 🫠
به زودی انشالا! در لیست ویدیوهای آینده هست. سپاسگزارم از حمایت شما. لطفاً لینک ویدیوهایی را که می پسندید برای اقوام و دوستان بفرستید. 🙏🏼🌹
Also wanted to comment on the lamb vs. beef question. I like lamb, but I'm picky about the origin. American lamb is less gamey (IMHO) due to the breed and also the fact that lamb here are primarily fed grain and finished on grass. Lamb from most other places (Australia, New Zealand, etc.) are primarily fed grass and finished on grain, giving them a more pastoral aka "gamey" flavor. Again, just my thoughts.
A large portion of lamb meat smelling bad is caused by males drinking their own pee during mating season. And unless it is prevented by covering certain parts of animal’s anatomy, it is inevitable. A lot of farms do not do this prevention. In Iran they specifically make the effort to prevent this.
@@CafeBagheri TIL. Interesting.
Your naans were not warmed up.
Place the kabab on the naan as you take it off.
Must be tomorrow with the shirt change 😂
Great video, enjoyed watching! Beautiful new kitchen, MashaAllah. I did notice the wardrobe/shirt change. The blue looks good 😊. Is there any reason you went with propane grill vs charcoal grill for this recipe?
Convenience! 😂 But charcoal is preferred!
Hey, would you comment on Persian aged garlic? My ex-father-in-law used to love this dark brown, almost black garlic that didn’t seem to be all that pickled like torshi seer. I don’t know what the recipe was, but it was garlic flavor on steroids, but very pleasant and he would spread it on toasted bread.
ua-cam.com/video/etme_CByqlo/v-deo.htmlsi=wALN2RbFfaDz1XeN
Onions in potato latkes!
Thank you for this great kebab. But why you don't use Iranian traditional music instead of Indian music
Hello and thanks for your feedback.
(1) The background music is not Indian. It’s original music by my son Alex Bagheri and it’s influenced by several genres and disciplines. (2) Almost all music available for me to use, including a lot of Iranian music, requires paying royalties ($).
(3) In my newer videos, I have been using music that I pay royalties for under a contract with Artlist. And there is no Iranian music in their list.
Thanks for watching and sharing my videos.
Sorry... you are wasting your time here... all the best
Not sure what your comment means! Thanks for watching. Send me a link to your videos and we’ll compare.
@@CafeBagheri thanks I never claimed I am better ... however I can cook and cook well but that is not my line of main work....as a viewer observing 1000s of different recipes by some of the top persian chefs and European in the world... I just simply shared with you my honest opinion which I wasn't expecting you to like it but I hope it makes you think or change course.
This wasn't a criticism it was a pure observations to help you. I hope you reflect on it.
It simply doesn't have that connection factor and your background kitchen doesn't add a slightest to the quality of delivery and content. Sorry I had to be honest. Wish you best of luck
@@myork8342 You sent me 1 sentence: “you are wasting your time here”. And you want me to reflect on it and change my course?! 😂 Go read the rest of the comments. Enjoy your minority status. Again, thanks for watching!
@@myork8342 Well, the truth of the matter is, no one has to " be honest". NO one asked for your opinion, therefore you didn't have to give it.
And there's nothing wrong with having a kitchen remodeled, for Pete's sake!!