Tag Archives: beef

Peruvian Kebabs and Roasted Yellow Pepper Sauce

Kebabs have to be one of my all-time favorite barbecue meals. They allow you to dress up an otherwise bland piece of meat and make something spectacular out of it. And it’s on a stick. I mean, who doesn’t like food on a stick?

Shish Kebabs, or marinated meat roasted on a stick, have been around for centuries.  The food is said to come from Turkey, according to research from foodtimeline.org and reference librarian Lynne Olver. The phrase comes originally from Turkish words meaining “skewer” and “roast meat”.

Three main types dominate: ones with a dry rub, marinated and ground meat pressed on a stick.

I’m a bigger fan of the marinated type, though I’ve had some great dry-rub types. A friend once made this delicious dry rub with cinnamon, cumin and other spices. Kabul’s on 45th Street in Seattle comes to mind when thinking of places to get great kebabs without making them yourself.

But Sunday was a stay-at-home kind of night, so I went hunting online for recipes.

My main criticism of most kebab recipes out there are the calls to alternate meat, onions and peppers or other veggies. While on the face of it, having those flavors mix in the cooking wouldn’t seem like a bad idea, but I’ve never had much success getting them all to cook at the same pace. My onions usually end up fairly raw while the meat blackens. So, I generally cook them separately.

But I came across a meat-only recipe that even tasted good reheated (recipe below).   Continue reading

An Attempt at Cooking Beef Stock

The meat
Roasted meat

This spring, I will end up with a lot of beef in my freezer. My in-laws decided to raise a couple steers in the past year (I’ve been thus forced to work on my more comfortable view of meat being the stuff you buy wrapped in plastic at the grocery store). And since I even know the poor little (OK, not so little) guy’s name, I’m going to feel really bad about wasting any of it.

Add Veggies
Add Veggies

So I’ve decided to work on many things beef, and I decided to start off easy by making my own stock. Chicken and turkey I’ve done do some success in the past, so I assumed beef would just be a small bit of translation for that.

I hunted online for suggestions, put them together and started making away.


I found the bone-iest package of meat I could find and roasted it at 400 degrees for about an hour.

I had been saving up vegetable scraps (onion ends, celery tops, carrot tops) for a few days and added in an extra onion, carrots, a couple cloves of garlic, half a shallot left over from another recipe, thyme and a couple bay leaves and simmered it for about four hours.

Set to simmer
Set to simmer

I strained the broth and refrigerated it. I picked off the remaining beef and froze it for soup and tacos later.

The result? Well, not as good as I had hoped. It tasted OK, but the flavor could have been meatier and it was pretty cloudy. I made soup with it a couple days later and tossed in a little beef bouillon and it tasted great (really , I didn’t even use that much bouillon).

So, here’s where I went wrong: Continue reading