Skewers of Belgian beef with anchovy butter

Finely chop the onion and place it in a saucepan with the Geuze, set it on the heat and let the beer simmer gently and evaporate completely, then let it cool.

Finely chop the garlic, capers, and anchovies, add them to the butter, and season with pepper and salt.

Add vinegar and cooled onion, mix, taste, adjust seasoning if necessary, and set aside.

You can serve it as is, or roll it in butter paper to form a sausage, so you can cut slices, store in the refrigerator or longer in the freezer.

Have your butcher cut nice cubes of meat and thread them onto the skewers, add a double skewer so that the meat stays nicely in place when you turn them.

Season with pepper and salt.

Heat your BBQ well to about 280°C.

Place the soaked wooden planks on the BBQ, let them roast for 15 minutes, remove them, and turn them over with the roasted side facing up.

Remove them, cut the tops off the tomatoes and cut them in half, place the cut side up on the roasted planks.

Mix everything together for the oil and distribute it over the tomatoes.

Place the planks with tomatoes in the BBQ for 15 minutes.

Grill your skewers on both sides according to the desired doneness.

Serve with the butter and the tomatoes.

Tip:

If you don't have metal skewers, soak your wooden skewers in water for 20 minutes first.

The Geuze in the butter can also be replaced with wine.