Spanish Beef Skewers
HINT: try to pick meat that has lots of even marbling throughout in order to maximize flavor and tenderness
The Marinade And Meat
1 lb Boneless Chuck
2 Tbsp Fresh Squeezed Lemon Juice
1 Tbsp Bourbon
2 Tbsp Spanish Olive Oil
1 Tbsp Dijon Mustard
1 Tbsp Smoked Paprika
1 tsp Cumin
3 Pearl Onions
2 Garlic Cloves
1 tsp Sea Salt
1 tsp Black Pepper
Trim the fat from the boneless chuck
Jaccard the meat, turn over and jaccard the other side of the meat
Cut the meat into 1 ½" cubes
In a bowl, combine the remaining ingredients and mix well
Add the meat to the bowl, toss to cover the meat completely with the marinade Cover and refrigerate for at least 8 hours
NOTE: The purpose of jaccarding the meat on both sides is to enable penetration of the marinade which will ensure that the meat is tender and flavorful.
The Skewers
3 Skewers
2 Bell Peppers, 1 Yellow, 1 Green
9 Pearl Onions
9 Grape Tomatoes
9 Baby Bella Mushrooms
Wash the peppers then cut into 1 ½" square pieces, discarding the seeds and stems
Peel the onions and cut the root off
Wash the tomatoes
Wash the mushrooms
PreHeat bbq grill on high, add meat and vegetables to the skewers (if using bamboo skewers, soak the skewer in water for an hour) , alternating until the skewer is filled
Place skewers on hot grill and sear on all 4 sides until meat starts to crust, approx. 2 minutes per sides, take care not to burn
Remove from the grill and plate, then drizzle with Three Pepper Bourbon Sauce and serve with Spanish rice
Three Pepper Bourbon Sauce
1 Tbsp Spanish Olive Oil
3 Pearl Onions
½ Cup Bourbon
2 Tbsp Sherry Vinegar
1 Tbsp Fresh Squeezed Lemon Juice
¼ Cup Dark Brown Sugar
2 tsp Smoked Paprika
¼ cup Ketchup
¼ tsp Sea Salt
¼ tsp Black Pepper
1/8 tsp White Pepper
1/8 tsp Cayenne Pepper
1 Tbsp Sweet Cream Butter
Peel the onions and cut off the root, cut in half and slice thinly
Sauté the onions in the oil over medium heat until they start to caramelize
Deglaze the pan with the bourbon (watch out for flare up)
Add the vinegar, lemon juice, dark brown sugar and paprika and mix well
Add the ketchup, salt, black, white and cayenne pepper and simmer while stirring until the sauce is the consistency of thick maple syrup
Finish the sauce with the butter, serve warm, drizzle over meat or vegetables Serve the remainder for dipping.
Spanish Rice
¾ Cup Long Grain White Rice
1 Tbsp Spanish Olive Oil 4 Pearl Onions, chopped
2 Garlic Cloves, minced
¼ Cup Tomato Sauce
1 ½ Cups Beef Broth
½ tsp Cumin
1 ½ tsp Smoked Paprika
¼ tsp Sea Salt
¼ tsp Black Pepper
Peel the Pearl Onions and cut the root off.
Chop the onions coarsely.
Mince the garlic
In a Sauce Pan, heat the oil over medium heat, add the rice and chopped Pearl Onions, sauté for 2 minutes over medium heat
Add the minced Garlic, sauté for another minute
Add the rest of the ingredients to the pan and stir until combined
Reduce the heat to low and simmer until all of the liquid is gone and the rice is cooked through. Fluff rice before serving.
• The Cook of the Week Challenge contestants' recipes are published exactly as submitted to the judges for evaluation.