Dill Pickle Beef Skewers Food

DILL PICKLE BEEF SKEWERS

Steps:

• Give the steak a few good whacks with a smooth meat mallet (or a heavy rolling pin)
• Pour the pickle juice into a shallow small tupperware.
• Peel and thinly slice the red onion and add it to the pickle juice.
• Season the juice with a little black pepper and then add your steak.
• Seal the tupperware and marinade for 3-5 hours.
• Place a heavy based fry pan over a medium high heat and let it get hot.
• Remove the steak from the marinade and pat dry.
• Rub the steak wth the oil and then season lightly with salt.
• Season lightly with salt.
• Flash fry the steak for 2 minutes on each side and then set aside to rest under a tent of foil.
• Cut your mini pickles in half.
• Thinly slice your beef across the grain and then cut each slice in half.
• Skewer a small piece of beef and half a dill pickle onto a cocktail stick or small skewer.
• Refrigerate until needed.
• Serve with a pot of sweet mustard and a garnish of fresh dill.

THAI BEEF SKEWERS WITH PICKLED CUCUMBERS

Steps:

• Pickle the cucumbers: In a small saucepan, heat the sugar, salt, vinegar and 1/4 cup water over medium-high heat until the sugar and salt dissolve; remove from the heat. Put the cucumber, chile and red onion in a medium bowl and pour the hot brine over them. Let cool, then add the cilantro. Chill.
• Make the beef skewers: In a medium bowl, mix the soy sauce, vinegar, sesame oil, fish sauce, mirin, garlic, ginger, brown sugar, sesame seeds and red pepper flakes. Pour half of the mixture into a serving bowl, add the lime juice and reserve as a dipping sauce. Put the beef cubes in a zip-top bag and pour in the remaining marinade. Seal the bag and massage the marinade into the meat. Put in a bowl and refrigerate 1 to 2 hours. Preheat a grill to high. Drain the meat, discarding the marinade. Thread the cubes onto skewers (1 to 4 per skewer), separating each cube with a piece of scallion. Grill directly over the coals, turning once, until nicely charred, about 3 minutes per side. Sprinkle with sliced scallions. Serve warm or cold with the reserved marinade for dipping and the pickled cucumber and chiles on the side. Soak wooden skewers in water for at least 30 minutes to keep them from burning on the grill. Photograph by Antonis Achilleos

DILL PICKLE APPETIZERS

Steps:

• In a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion.
• Spread the mixture thinly on the white bread slices. Roll 1 baby dill pickle in each slice of bread. Place in a medium glass baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.
• To serve, slice each bread roll into 1 inch slices.

DILLY BEEF SANDWICHES

Steps:

• Cut roast in half and place in a 5-qt. slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. , Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the slow cooker and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture. If desired, top meat with giardiniera.

CROCK POT DILL PICKLE BEEF FOR SANDWICHES

Steps:

• Place beef chunks in a crock pot.
• Top with remaining ingredients in the order listed.
• Cook on LOW 8-10 hours.
• Pull beef into shreds using 2 forks.

BEEF ROLLS WITH MUSTARD & DILL PICKLES

Steps:

• Preheat oven to 350°F Keep flameproof casserole dish WITH LID ready.
• Lay slices of beef (pounded to thickness of 1/4 inch) flat on work surface. Spread each slice with mustard, almost to edges. Season with salt & pepper.
• Place a pickle spear along one end of each slice & roll up neatly. Tie rolls with string or secure with toothpicks.
• Heat oil in casserole; add beef rolls & fry over med-high heat until browned on all sides. Remove from pan & set aside.
• Add onions to pan and fry until soft & beginning to brown, stirring frequently.
• Return beef rolls to pan and add beer and bay leaf. Bring to boil over high heat.
• Cover pan tightly & transfer to the oven. Cook until beef rolls are very tender (about 1 hour). Turn them over halfway through cooking to ensure even cooking.
• Remove string/toothpicks and discard bay leaf prior to serving.
• Serve with rice or potatoes.