Muchomo
Muchomo, like many other open-air roasted meals, is known for its delectable aroma, which keeps customers coming back for more. Many people are unaware that the mystery of muchomo lies in the roasting and smoking. The roasting procedure draws out the flavors in the meat in a fascinating way. The smoke, on the other hand, chokes you, whets your desire, and brings back memories of bull roasting in the past.
Beef Muchomo transforms the most basic cut of beef into something luscious, tender, and flavorful. It's seared rapidly on the grill before finishing low and slow in the oven. It has a crisp exterior that is full of texture and flavor, and the inside is tender and delicious when paired with the skewered onions. Pick up some Peri Peri sauce to dip your roasted potatoes in, and don't forget the roasted potatoes!
Ingredients
- 1/2 cup neutral oil (safflower, peanut, etc), 1 lemon, juiced, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cayenne pepper, 2 pounds cubed stew beef, 1 onion, quartered and sectioned
Instructions
- In a mixing bowl, whisk together the oil, lemon juice, and spices.
- Add the beef and onions, stir to combine, cover, and refrigerate at least 8 hours, up to overnight.
- Preheat the grill to high heat, and the oven to 200F.
- Remove the beef and onions from the marinade, thread alternately on metal skewers, and grill until a crust forms, about 2 minutes on each side.
- Transfer the skewers to a baking sheet and roast in the preheated oven until cooked though and tender, about 45 minutes.
- Serve with Peri Peri Sauce for dipping.
