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Barbecued Beef & Vegetable Kabobs

This recipe was sent in by one of our co-op leaders using our all natural Loin Tip or Rump Roast. It would be great for a backyard BBQ, so fire up the grill and get cooking!


1 - 2lb. Belle Brook Farms Roast (your choice, Loin Tip or Rump) cubed
6 - Small Pearl Onions
12 - Button Mushrooms
2 - Small Zucchini
1 - Sweet Red Bell Pepper
12 - Large Cherry Tomatoes

1/2 Cup Olive Oil
2 -Tbs. Lemon Juice
1 - tsp. Lemon Pepper
2 - tsp. Chopped Fresh Thyme or 1/2 tsp. Dried Thyme

1. Peel onions, blanch in boiling water for 5 minutes or until slightly tender.
2. Trim mushrooms, slice zucchini (not thin) and cut bell pepper into large pieces. Thread meat and veggies alternately onto skewers. Place in shallow dish.
3. Make marinade, combine and all ingredients and pour over kabobs. Let set for 30 minutes, turning occasionally.
4. Cook Kabobs on grill for 8 minutes or until veggies are tender. Turning after 4 minutes and basting from time to time with marinade.

*When buying cherry tomatoes for Kabobs, purchase when they are hard and firm so they will stay on skewer.

* When using Bamboo skewers on a grill remember to soak them in water before using to prevent them from catching on fire.

Serve with garlic bread


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Cooking Tips

Since Belgian Blue Beef is so lean, you're not cooking fat. It cooks more quickly and you can use a lower temperature. We recommend cooking your desired cut to a doneness of rare to medium for optimum quality.

Set oven temperature to 250-275 degrees and use a meat thermometer to check for doneness at 120-140 degrees. At this point lower temperature, your roast should take the same amount of time as ordinary beef that is cooked at a higher temperature.

Pan Frying / Pan Broiling
High heat only for searing! Then turn the heat down. Remember Belgian Blue Beef cooks faster than ordinary beef; don't overcook. Watch your cooking time.

Move your rack farther away from the heat source. Broil as ordinary beef, but shorten the cooking time. Turn the steak a few minutes sooner and check for doneness.

Cook over medium coals at normal rack height, but shorten the cooking time. Turn the steaks a few minutes sooner ( 1/3 less time) and check for doneness.

Healthy eating,
The Jones Family

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