Baked Beef Skewers is a recipe recommended by Daniele, the young butcher who assists my brother Alessandro at our family butcher shop. It’s a very simple recipe made with small pieces of meat that aren’t from cuts suitable for stewing, but from sliced cuts. This is because the former require more cooking time, unlike the latter, which requires a very quick cooking… like a slice in a pan. So, for making the recipe, rely on the advice of your trusted butcher. The cut I chose, in Rome, is called ‘pezza’; elsewhere, I’m not sure.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1.1 lbs beef slices at least 0.8 inches thick ((recommended 'pezza' cut))
- 6 slices white sandwich bread
- 4 slices pork cheek (guanciale)
- 2 pork sausages
- 16 leaves bay leaves
- to taste extra virgin olive oil
Tools
- 8 wooden skewers
- parchment paper
- sharp knife
- small plates
- sharp knife
How to prepare Baked Beef Skewers
To prepare Baked Beef Skewers, if your trusted butcher hasn’t done it for you, you will need to cut 24 pieces from the beef slices.
Do this on a wooden cutting board using a well-sharpened knife.
Once finished, clean the board and cut the sandwich bread into 24 small rectangles.
Then slice the sausages into 16 rounds and finally cut the pork cheek into 24 pieces.
Now that you have all the ingredients, you can assemble the skewers.
Take a skewer and thread a slice of bread, followed by a bay leaf, the pork cheek, the meat, bread again, pork cheek, and meat.
Then again bread, bay leaf, pork cheek, meat, and 2 sausage rounds.
As the skewers take shape, place them in a baking tray previously lined with parchment paper.
Once finished, sprinkle them with extra virgin olive oil (using a spray dispenser if possible), and bake them in a preheated oven at 400°F.
Let them cook for about 20 minutes, but remember to turn them at 10 minutes to ensure even cooking and golden coloring on both sides.
Serve your Baked Beef Skewers while they are still very hot.
Tips and Variations
If you have doubts about the cut of meat to choose, opt for a very tender one.
Don’t like the rind on the pork cheek? No problem, remove it before slicing.
I recommended 20 minutes of cooking, but if you, like me, prefer rare meat, you can reduce it to 17 minutes.
In any case, don’t exceed the suggested times, otherwise, the meat might become tough.
Love oven-baked skewers? Then don’t miss: Liver Skewers
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