I love kabobs, but I always seem to pick the wrong cut of meat to make them.  Either the steak is too tough or is cooks too fast.  However, I have figured it out.  I used top sirloin last night and the kabobs came out perfectly.  By the time that the veggies were cooked, the meat was a perfect medium and totally tender.

Clean and wash the veggies.  Cut the bell peppers and onion into 1 inch cubes.  Leave the mushrooms whole.

Place all of the veggies into a 1 gallon zip top bag.

Trim the top sirloin steak and cut it into 1 inch cubes.  Add the steak to another 1 gallon zip top bag.

In a medium bowl combine the olive oil, apple cider vinegar, Worcestershire sauce, garlic, parsley, rosemary, smoked paprika, salt and pepper.  Whisk together.

Pour half of the mixture into the veggie bag and half of the mixture into the steak bag.  Seal and refrigerate for at least 4 hours.  Flipping once or twice during the marination process.

After the steak and veggies have marinated, remove them from the fridge and assemble the kabobs.  Alternate the meat and veggies on pre-soaked bamboo skewers.

Preheat your grill to medium/high.

Also set aside a piece of aluminum foil.  Place a small sheet on the grill covering the area that you will place the skewer handles.  This will act as a heat shield, preventing the handle ends of the kabob skewers from going up in smoke.

You can also use a skewer grill shield.  This one by Steven Raichlen is awesome!  The Raichlen shield is far superior to a piece of foil as it has a comb like ridge that holds the skewers in place.  I don’t have one yet, but I saw Chris from NibbleMeThis use one a couple of months ago.  I really want to get one, but for now foil will do.

Lightly oil the grill grate with vegetable oil.  Then place the skewers on the grill and cook for roughly 10 minutes, turning as needed, or until meat is cooked to order and vegetables are tender.

Serve with your favorite sides or eat as is.

These were some of the tastiest kabobs that I have ever eaten.

Trimming the Meat

I purchased a beef chuck roast.  I then proceeded to cube it into 1/4-1/2 inch cubes.  The more uniform the size the better.  Make sure to trim the meat to remove all of the fat and connecting tissue.

As you can see the cubes are small and this step is quite time consuming.

But it is necessary for the best results.

The Dump

In a small bowl combine the Chili Powder, Cumin, Onion Powder, Garlic Powder, Salt, White Pepper, Cayenne Pepper, Oregano and Bay Leaf.  Mix together and then split into three equal portions (called dumps).  It is funny I know.

The Beef

In a heavy based dutch oven or stock pot, heat the pan over medium heat.  Add the vegetable oil and then toss in the beef.

Once the meat is browned, add the Franks Red Hot, tomato sauce, beef base and enough beef broth to cover the meat. It may not take the whole container.

Cover and simmer for an hour.

Layering the Spice

Add the first portion (AKA the first dump) to the pot,  stir. Add more beef broth if the meat is not fully covered.  Cover and cook for 1 hour.

Add the second portion (AKA the second dump) to the pot, stir.  Add more beef broth if the meat is not fully covered. Cover and cook for 1/2 hour.

Add the final portion (AKA the final dump) to the pot, stir.  Cover for 15 minutes and the chili is ready.  Serve straight up and enjoy.

This chili was awesome!  Dana hates spice, but she said that this chili was the best!  It is the perfect balance of awesome flavor and spice.

Tips

Splitting the spices up into three separate dumps allows you to layer the flavor.  It keeps the punch in the chili.

Also only adding enough broth each time to cover the meat keeps the potency up and allows the flavors to effectively permeate the meat.  So, I know it sounds easier, but don’t add all of the broth at the beginning.

Cheesy Meatloaf

• 1 lb beef
• 8 oz white cheddar (block not shredded)
• 1 cup seasoned bread crumbs
• 1/2 cup beer
• 1 tbs Worcestershire sauce
• 2 tbs parsley
• 1 clove garlic
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 eggs

Glaze

• 3/4 cup Ketchup
• 2 tbs mustard
• 2 tbs brown sugar
• 6 dashes hot sauce (optional)

Preheat the oven to 350 degrees Fahrenheit.

In a bowl add the beef, Worcestershire sauce,  parsley, garlic, salt and pepper.  Mix together. Add the eggs and mix.

Then add the beer and mix.  Finally add the breadcrumbs and mix, the final mixture should be moist but not soupy.

Dice the cheddar into 1/2 inch cubes.

Divide the meatloaf mixture into thirds.  Add 1/3rd of the mixture into a loaf pan.  Pat down and then add 1/2 of the cheese cubes.  Cover with another 1/3rd of the meatloaf mix.  Pat down and then add the other 1/2 of the cheese cubes. Finally top with the remaining 1/3rd of the meatloaf mixture.

In a small bowl combine the ketchup, mustard and brown sugar.  Add the hot sauce if you like a little heat, but this is optional. Not necessary if you do not like the heat.  Mix the ingredients and then coat the top of the meatloaf with the glaze.

Place the meatloaf in a preheated 350 degree oven for 55-65 minutes.  This will vary depending on the size of your loaf pan.  The best way is to check the temperature of the meatloaf after 55 minutes.  You want the thermometer to read 155 degrees.

When the meat reaches 155 degrees, remove it from the oven and let it rest for 10 minutes before cutting.  You need to let this meatloaf rest or else the cheese will ooze out like molten lava.

Slice it and serve.

This was a delicious meatloaf.  Tasty, tender and full of flavor.

The cheese added an extra layer of flavor and texture that made this meatloaf over the top.

Crock-Pot Pot Roast

• 4-5 lbs pot roast, (top or bottom round, chuck or rump roast)
• 6 cloves garlic, sliced thin
• 1 tbs olive oil
• 1lb baby carrots
• 1 bag frozen pearl onions
• 2 lbs new potatoes, washed
• 1 cup beef stock or beef broth
• 1 cup red wine
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp rosemary
• 1 tsp thyme
• 2 tbs butter

Place a heavy bottom pan on the stove over medium/high heat.

Thinly slice the garlic.  Then using a paring knife, cut slits into the pot roast.  Then insert the garlic slices into the slits. Season the roast with salt and pepper.

It is noted that this was a bottom round roast.  The only reason I chose this cut was because it was on sale.  This recipe will work with any roast that you can find on sale.

In a large crock pot add the baby carrots, pearl onions and new potatoes.  I used a mixture to thin skinned potatoes that were of different varieties.  Any thin skin potato will work fine.

Add the olive oil to the pan and then sear all of the sides of the beef.  Roughly 2-3 minutes on each side to get a nice brown sear.

Remove the roast from the pan and place it into the crock-pot on top of the veggies.  You may need to move the veggies around to get the roast to fit.

Season with the herbs and add the beef stock and red wine.  (Make sure to pour yourself a glass too!)

Cover and turn the crock-pot to low.  Set the timer for 8 hours.

After 8 hours, your meal is ready.

Remove the roast to a serving platter and then place the veggies around the roast.

Add the butter to the remaining juices.  Once it melts serve with the remaining juices as your finishing sauce.

This roast was simple and delicious.  Plus the veggies were the perfect side.  No need for any extra cooking.

Marinated and Broiled Flat Iron Steak

• 1-2 flat iron steaks (18-22 oz each)
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 tbs rice wine vinegar
• 1/3 cup soy sauce
• 1/4 cup honey
• 1/2 tsp black pepper, ground
• 1/2 tsp freshly grated ginger

The Marinade

In a 1 gallon zip-top bag add the marinade ingredients.  Seal the bag and shake the ingredients together.  Add the steaks, remove the air and marinate for at least 1 hour in the refrigerator.

Remove the steaks from the fridge and let sit for 20-30 minutes at room temperature before cooking.

How to Broil

Set your oven rack to about 6 inches from the heating element.  Preheat your broiler to high.

Remove the steaks from the marinade and place onto a broiler pan.

Place the steaks into the oven and cook for about 6-8 minutes on each side or until your desired doneness.

I discovered that the broiling process can get a little smokey.  If you do not have a good hood over your stove, then like me, you may have to run and crack a window.  It will be fine, the steaks will come out great.

Lift the steaks from the broiler pan and let them rest for a couple of minutes on a cutting board.  Slice and serve.

This marinade was delicious.  I use it a lot for chicken and pork chops but it was perfect for steak. Broiling worked out perfect.  You get that great sear that you love from grilled food, without having to go outside in the middle of a monsoon.

Swedish Meatballs (Adapted from Alton Brown)

• 2 slices fresh bread
• 1/4 cup milk
• 3 tbs butter
• 1/2 cup onion, finely chopped
• 1 tsp plus 1 pinch kosher salt
• 3/4 lb ground beef
• 3/4 lb ground pork
• 2 large egg yolks
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 cup flour
• 3 cups beef broth
• 1 tbs beef base
• 1/4 cup heavy cream

Preheat the oven to 200 degrees.

Tear the bread into pieces and place in a large mixing bowl or the bowl of your stand mixer along with the 1/4 cup of milk.

In a large skillet over medium heat, melt 1 tbs of butter.  Add the onions and a pinch of salt and cook the onions till they are soft and translucent.  Remove and set aside.

Add the ground beef, ground pork, egg yolks, 1 tsp kosher salt, black pepper, garlic, allspice, nutmeg and onions to the bread and milk mixture.  Beat using a stand mixer or by hand for 1-2 minutes.

Divide the meat into about 30 portions and roll out some meatballs.

I find that using rubber gloves helps out as there is less cleanup.

Heat the remaining butter in a large saute pan over medium/low heat.  Cook the meatballs a few at a time until golden brown.  Roughly 8-10 minutes.

Remove the meatballs to a oven safe pan and place in the warm oven.

Once the meatballs are all cooked, reduce the heat to low and add the 1/4 cup of flour.  Whisk and continue to cook for a couple minutes, or until the mixture turns to a light brown.

Slowly add the beef stock.  Whisk to incorporate until the sauce thickens.  Add the cream and beef base and cook until the gravy reaches the desired consistency.

Remove the meatballs from the oven and place into the gravy pan.

You can serve them right away, or cover them and let them simmer on low until you are ready to eat.

Swedish meatballs are perfect with mashed potatoes.

I covered and simmered the pot until I was ready to serve.  I let them simmer for 3 hours on low.  Instead of simmering them on the top of the stove, you could throw them in a crockpot and let it sit on low until you are ready.  I would do it all day.  The longer the meatballs sit, the more gravy gets absorbed into them.

Side Note – Beef base is sold in jars near the stocks and bouillon cubes.  It adds an increase in flavor like no other.

Awesome Beef Stew

• 2 pounds stew beef, cut into 1 inch cubes
• 3 tbs flour
• 2 tbs vegetable oil
• 1 cup red wine
• 3 cups beef broth
• 3 cloves garlic, peel and diced
• 2 bay leaves
• 1 tbs Worcestershire Sauce
• 1 medium/large onion, sliced
• 4 large potatoes, sliced into 1 inch cubes
• 4 large carrots, sliced
• 3 stalks celery, chopped
• 1 tsp white granulated sugar
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp allspice

Add the cubed beef into a zip top bag and add the flour.  Shake the beef around until all of the edges are coated.

Preheat a large pan or dutch oven over medium/high heat.  Add the vegetable oil and then brown the beef.

Make sure to split the beef up into two or three batches so that it doesn’t overcrowd the pan.  You want the meet to brown nicely.

Remove the meat from the pan.  Add the red wine to de-glaze the pan.  Make sure to use a spatula to scrape the brown bits from the bottom of the pan.  Those little bits add amazing flavor to your dish.

Add all of the ingredients to the pan, including the beef, and bring to a boil.  If you wished to make this in a crock-pot, add the ingredients to a crock-pot and set on low for 6 hours.  Otherwise reduce the heat to your pot and simmer the stew for 2 1/2 hours.

The little amount of flour that we used on the beef will help thicken the stew.  However, if you wish your stew to be thicker you can add 2 tbs of cornstarch to 1/4 cup of water and add it to the pot.  Let it simmer for another 20 minutes and you will have a nice thick stew.

This stew was delicious.

I poured it over a couple of buttermilk biscuits and went to town.  I actually had two bowls.

It was awesome!

Grilled Meatballs

• 1 pound ground beef
• 1 cup bread crumbs
• 1 tbs dried parsley
• 2 tsp basil
• 4 tbs grated Parmesan cheese
• 2 cloves garlic, crushed
• 1 egg, beaten
• 1/4 tsp black pepper
• pinch kosher salt

In a large bowl combine all of the ingredients minus the bread crumbs and meat.  Mix together.

Then add the ground beef and the bread crumbs.

Next mix everything together.  Your hands are the best tool for this.  I have found that picking up some rubber gloves from the pharmacy helps out a ton.  That way you are not picking out bits of meat from under your finger nails for the next week.

Once mixed, form the mixture into meatballs.  I would use about 1-2 tbs of meat to form each ball.  A cookie scoop is a great way to portion the meat so that all of your meatballs are the same size.  Using your hand roll each one into a perfectly formed ball and set aside.

Preheat your grill to medium/high.

Place the meatballs directly over the heat on the grill.

Rotate the meatballs every 3-4 minutes so that they get browned on all sides.

Rotate so that all of the edges of the meatballs are browned.  This will take about 16-18 minutes in total.  Cook till the centers of the meatballs are 160 degrees Fahrenheit.

Remove the meatballs from the grill and place them in a simmering pan of your favorite sauce.

Simmer the meatballs for 10-15 minutes.

During this time cook your favorite pasta.  Dana loves angel hair pasta.  So it is our staple.

Plate the pasta and top with the meatballs and sauce.

I added a tad bit of fresh parmigiana and dinner was ready.

Not a bad meal for only having ground beef to work with.

The meatballs were moist and delicious! The added hint of smokey flavor from grilling really complemented the hearty red sauce.  It was a great meal.

Beef with String Beans

• Beef with Marinade
  • 1 pound, flank steak or flat iron steak
  • 2 tbs rice wine
  • 1 tbs cornstarch
  • 2 tbs vegetable oil
• String beans with Sauce
  • 16 oz string beans
  • 3 cloves garlic
  • 2 tsp ginger
  • 1/2 cup chicken stock
  • 2 tbs soy sauce
  • 2 tsp brown sugar
  • 1 tbs cornstarch
  • pinch pepper

Rinse the beef and then thinly slice it against the grain.

In a zip top bag add the marinade ingredients and mix around.  Then add the beef slices and mix.  Let sit for 30-45 minutes.

Bring a large pan of salted water to a boil and then blanch the string beans for 2 minutes.  Remove from the pan and run under cold water or place into a bath of ice water.  Strain the beans and set aside.

Heat a wok or large skillet over high heat.  Add 2 tbs of vegetable oil to the pan and let sit for 30 seconds.  When the oil starts to lightly smoke add the garlic.

Stir for 10 seconds or so and then add the beef.    Stir-fry for a couple minutes or until the beef is cooked.

Remove the beef from the pan.  Add 1/4 cup of water to the hot pan and using a wooden spatula scrape the dark bits from the pan.  Pour out the water and place the pan back on the stove over high heat.

In a medium bowl, combine the sauce ingredients.  Stir well to make sure that the cornstarch is mixed into the sauce.

Add 2 tbs of oil and then wait for about 30 seconds for the oil to heat up.  Then add the string beans.

Stir-fry for a minute or two and then push the beans up to the sides of the pan.  Add the sauce to the center of the pan.   Allow the sauce to boil and thicken and then stir the string beans into it.

Add the cooked beef and stir.  Allow the beef to heat back up and incorporate into the sauce.

Serve hot over steamed rice.

This was excellent.  Dana gave it two thumbs up.  She is a hard critic so this was quite the endorsement.