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Cookin' with Kaye

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Tomato Basted Beef Kabobs (6/26/2009)

Tomato Basted Beef Kabobs

2 cups tomato juice
½ cup butter
¼ cup onion, chopped fine
1/3 cup ketchup
1 tsp. dry mustard
1 tsp. salt
½ tsp. paprika
½ tsp. pepper
1 clove minced garlic
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
2 lbs. Beef sirloin, or London Broil cut into 1-inch cubes
½ lb. Fresh mushrooms, stems removed
1 pint cherry tomatoes
1 large onion, quartered
1 large red bell pepper, cut into 1-inch chunks
Wood skewers

In a large saucepan over low heat, mix the first 12 ingredients. Simmer for 30 minutes.
Remove from heat and allow to cool. Place beef cubes in a large zip-lock bag and pour half the sauce over them. Turn to coat and refrigerate 6-8 hours, turning occasionally while marinating. Cover and refrigerate remaining sauce. While meat is marinating, soak wood skewers in a tray of water for several hours to prevent scorching while grilling. Discard any leftover marinade remaining in zip-lock bag.

Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and red pepper pieces onto skewers. Brush with some of the reserved sauce.

Spray grill with cooking spray. Preheat grill to medium heat. Add kabobs to grill and cook 10 minutes, or until meat is cooked through, turning occasionally. Give them a good basting with the remaining sauce during the last 5 minutes of cooking time.
Remove from grill and serve.

This week's recommended wine from Van's Liquor Store in East Dubuque-Menage a trios Red $7.99 750ml bottle.

Cookin' with Kaye

Tomato Basted Beef Kabobs (6/26/2009)

Tomato Basted Beef Kabobs

2 cups tomato juice
½ cup butter
¼ cup onion, chopped fine
1/3 cup ketchup
1 tsp. dry mustard
1 tsp. salt
½ tsp. paprika
½ tsp. pepper
1 clove minced garlic
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
2 lbs. Beef sirloin, or London Broil cut into 1-inch cubes
½ lb. Fresh mushrooms, stems removed
1 pint cherry tomatoes
1 large onion, quartered
1 large red bell pepper, cut into 1-inch chunks
Wood skewers

In a large saucepan over low heat, mix the first 12 ingredients. Simmer for 30 minutes.
Remove from heat and allow to cool. Place beef cubes in a large zip-lock bag and pour half the sauce over them. Turn to coat and refrigerate 6-8 hours, turning occasionally while marinating. Cover and refrigerate remaining sauce. While meat is marinating, soak wood skewers in a tray of water for several hours to prevent scorching while grilling. Discard any leftover marinade remaining in zip-lock bag.

Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and red pepper pieces onto skewers. Brush with some of the reserved sauce.

Spray grill with cooking spray. Preheat grill to medium heat. Add kabobs to grill and cook 10 minutes, or until meat is cooked through, turning occasionally. Give them a good basting with the remaining sauce during the last 5 minutes of cooking time.
Remove from grill and serve.

This week's recommended wine from Van's Liquor Store in East Dubuque-Menage a trios Red $7.99 750ml bottle.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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