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Recipes:

Ground Beef

Rump Roasts

Briskets & Chuck Roasts

Steaks (New York, Tenderloin or Rib-Eye)

Miscellaneous Cuts

 

 

Summertime Beef Kabob

Creme de Colorado

Marinade:
2 large cloves garlic, crushed
1 cup vegetable oil
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1/4 cup fresh lemon juice
1–2 teaspoons coarsely ground black pepper

1 sirloin tip roast of beef
2 Bermuda onions
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 pound mushrooms
2 pints cherry tomatoes

In large glass baking dish, mix together all marinade ingredients.

Cut Princess beef into 1 1/2 inch cubes and add to marinade, turning to coat all sides.

Marinate for 24 hours in refrigerator, stirring occasionally.

Prepare onions and peppers by cutting into large chunks for skewering. Cut off large stems of mushrooms. Assemble skewers, alternating meat with tomatoes,
onions, peppers and mushrooms.

Grill slowly at a low temperature turning and basting often with marinade.

Remember to remove your skewer before your preference of “done.” (See Guidelines for Cooking Steak on the Cooking Tips page).