Best Grilled Beef In Grape Leaf Recipes

THIT BO CUON LA LUOP (VIETNAMESE BEEF IN GRAPE LEAVES)

Steps:

• Rinse grape leaves in hot water; drain.
• Mix beef with garlic, 2 tsp nuoc mam, ginger root, cilantro, 1/2 tsp sugar, dash black pepper, and green onion.
• Place generous tablespoonful on grape leaf, and roll envelope-style.
• For sauce, mix together 4 tbsp fish sauce, 1/2 cup water, 2 tbsp vinegar, 2 tsp sugar, the red pepper, and the 2 cloves of minced garlic.
• Stir in 3 tbsp shredded ginger and 2 tbsp shredded carrots to the sauce.
• Place on skewers and grill (If using wooden skewers, soak in water for 20-30 minutes before using), or broil, 6" from heat for 10-12 minutes.
• Serve rolls with dipping sauce.

VIETNAMESE BEEF GRILLED IN GRAPE LEAVES: BO LA LOT

Steps:

• Mix together the beef, shallot, garlic, lemongrass, sugar and fish sauce in a bowl.
• If using grape leaves, rinse, drain and pat them dry. Put about 2 teaspoons of filling in the center, slightly closer to the wider end. Fold the wide end over the filling, fold in the sides, and then roll up carefully, making sure the filling is completely and tightly enclosed. Repeat the process with the remaining leaves and beef mixture.
• Depending on length of skewers, slide 3 to 5 beef rolls crosswise onto each skewer. Grill over a barbecue (make sure flames have subsided and coals are red, with white ashes) or on a well-oiled grill pan over medium-high heat, about 2 minutes per side. Serve with Nuoc Cham sauce for dipping.
• Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, chile, and shallot if using, and let stand for 30 minutes before serving.

GRILLED BEEF IN GRAPE LEAF

Steps:

• MIx all of the ingredients for the grape leaf beef (except the grape leaves) thoroughly. Roll into 1/2 ounce logs and wrap each log with a grape leaf.
• Skewer the grape leaf beef and grill on both sides until done, about 6 to 8 minutes. Set aside.
• To serve, place one leaf of each herb in each of the lettuce cups. Remove the beef from the skewers and stack them on top of each of the lettuce cups 2 by 2 by 2.
• Prepare Lemon Grass Sauce - reference recipe # 316596 and pour into a ramekin and place on the plate next to the beef. Stack the carrots and jicama on the plate.
• Wine recommendation: Pair with a spicy red, e.g. South African Pinotage from Hamilton Russell or Diemersdal.

GRILLED FETA WRAPPED IN GRAPE LEAVES

Steps:

• Whisk the olive oil, lemon zest, garlic, za'atar and Aleppo pepper in a shallow bowl or small baking dish. Add the feta and spoon the oil over the top. Set aside to marinate 1 hour.
• While the cheese marinates, place the grape leaves in a bowl of room-temperature water and let soak.
• Line a small baking sheet with paper towels. Drain the grape leaves and lay in a single layer on the towels; pat very dry. On a clean surface, overlap the grape leaves slightly to form a square. Place the block of feta in the center (reserve the flavored oil), then fold the grape leaves to cover the cheese like a present.
• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Toast the pita over direct heat, 1 to 2 minutes per side. Brush the outside of the wrapped feta with some of the reserved oil and place on the cooler side of the grill (indirect heat). Cook until the grape leaves are crisp and slightly charred, 4 to 5 minutes. Flip and move to direct heat; grill until lightly charred on the second side and the cheese is warmed through, about 3 more minutes. Transfer to a board or platter and serve with the pita, olives, walnuts and/or apricots, plus any remaining flavored oil.

GRAPE LEAVES

Steps:

• Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix.
• Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes.
• Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.