No matter the time of year, grilling over Cowboy Charcoal is always a good option! We marinated our grass-fed beef “stew meat” for 3 days then put it on skewers with veggies.
1 – 2 Jackson Station Beef Stew Meat
Note: We used 2 packages of our Beef Stew meat that fed 5 adults and 2 kids. We had some leftovers and made rice bowls for dinner the following day with the leftover meat and veggies cut up. We sautéed the leftovers then placed it over freshly cooked organic rice and topped it with Tamari Gluten-free Soy Sauce.
1/3 c Grape seed Oil
1/3 c Tamari Gluten-free Soy Sauce
1/4 c Lemon juice
1 tablespoon Organic Stone Ground Mustard
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2 teaspoons ground black pepper
2 teaspoons Himalayan Salt
Recommended veggies for skewers: Red, Green and Orange bell peppers and Mushrooms.
DIRECTIONS: Whisk together the marinade ingredients in a medium bowl. Place cubed beef into a 9 x 13 glass pan. Pour marinade over the meat. Cover with plastic wrap and refrigerate. We flipped the meat once each day until our weekend gathering.
We had fun with friends sharing this shish kabob meal. When they arrived, we pushed up our sleeves and pitched in to chop veggies and place meat/veggies on the skewers. We used wood skewers, after soaking them in water ahead of time. Recommended veggies: Red, Green and Orange bell peppers and Mushrooms.
The skewers were cooked over a Weber grill, after pre-heating the Cowboy Charcoal (an all natural superior wood charcoal product). After the coals are hot, cook-time is about 15 minutes. Flip skewers a couple of times to evenly cook meat and veggies. The meat turned out a perfect desirable medium-well.
We served the skewers with a baked wild rice dish and a freshly warmed baguette.
To place your next meat order with us, use our online order form, call, text or email.
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