Anguilla Beef And Pineapple Kebabs From Longmeadow Farm Recipes

BEEF AND PINEAPPLE KEBABS (ANGUILLA)

Steps:

• Cube the beef into 1-inch chunks.
• Combine the molasses, pineapple juice and vinegar and marinade the beef chunks in the mixture for about an hour.
• Cut up the pineapple into equal sized chunks (you could also use canned chunk pineapple) and thread onto skewers with the beef.
• Drizzle the remaining marinade over the skewers and grill over a hot flame or cook under your broiler.

CROCK POT - GREAT BEEF, GREAT BEANS, GREAT DIP! LONGMEADOW FARM

Steps:

• Brown ground beef in skillet, breaking up meat. Drain fat transfer to slow cooker.
• Add rest of ingredients in a no particular order but make sure you get them all stuffed into crock pot, and mix well.
• Cover; cook for 4 hours low, 2 hours on high.
• Top with all the wonderful toppings.
• Scoop with variety of scoopers.
• I personally add way more spice to mine, but you do what suits you!

ANGUILLA BEEF AND PINEAPPLE KEBABS FROM LONGMEADOW FARM

Steps:

• Make the marinade; put the molasses, pineapple juice, vinegar, and oil in a bowl and mix well.
• Add garlic, salt, and pepper.
• Cut steak into 1 inch cubes and add the marinade. Cover and leave in a cool places for at least one hour.
• Remove the steak and reserve the marinade for basting the kebabs.
• Cut the tomatoes into quarters,
• Peel the onions and cut them into small chunks.
• Remove the ribs and seed from the green pepper and cut into squares.
• Thread steak, tomatoes, onions, bell peppers, and pineapple chunks alternately on to a 4 long or 8 short skewers.
• Brush skewers with marinade.
• Cook under a hot broiler, or grill outside for approximately 10 minutes, turning frequently and basting often.
• Serve with plain rice, or coconut rice.