Skewered Beef & Corn Recipe
Skewered Beef & Corn has a scorching taste. The beef and pineapple gives the Skewered Beef & Corn a bracing taste. Skewered Beef & Corn is inspired by restaurants internationally. Must try it.
Ingredients
4-pound boneless chuck roast
Unseasoned meat tenderizer
Pineapple-Wine Marinade
1/4 cup butter or margarine, melted
1/4 cup salad oil
About 5 medium-size ears corn, husked and cut into 2-inch lengths
3 medium-size green bell peppers, cut into 11/2 inch squares
2 large mild red onions, cut into 1 1/2 inch pieces
1 medium-size pineapple peeled, cored, and cut into 1 1/2 inch cubes
Directions
Cut meat crosswise into steaks about 1/2 inches thick.
Then apply tenderizer according to package directions.
Cut meat into 1 1/2-inch cubes and place in a large bowl.
Prepare Pineapple wine marinade and pour over meat; stir to coat.
Cover and refrigerate for at least 6 hours or until next day, stirring occasionally.
In a small bowl, stir together butter, oil, and 1/3 cup of the marinade drained from meat; set aside.
Discard remaining marinade.
On long, sturdy metal skewers, thread meat alternately with corn, bell peppers, onions, and pineapple.
Brush all over with butter mixture.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals Cook, turning and basting frequently with butter mixture, until meat is done to your liking; cut to test (12 to 15 minutes for medium-rare).
Then apply tenderizer according to package directions.
Cut meat into 1 1/2-inch cubes and place in a large bowl.
Prepare Pineapple wine marinade and pour over meat; stir to coat.
Cover and refrigerate for at least 6 hours or until next day, stirring occasionally.
In a small bowl, stir together butter, oil, and 1/3 cup of the marinade drained from meat; set aside.
Discard remaining marinade.
On long, sturdy metal skewers, thread meat alternately with corn, bell peppers, onions, and pineapple.
Brush all over with butter mixture.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals Cook, turning and basting frequently with butter mixture, until meat is done to your liking; cut to test (12 to 15 minutes for medium-rare).
