This recipe for Australian Beef and Potato Kabobs with Homemade Ketchup is an excellent way to serve your natural beef.
1 pound Australian Beef stew meat
1 teaspoon thyme leaves
12 baby or small fingerling potatoes
1 red pepper, seeded and cut into large squares
1 green pepper, seeded and cut into large squares
salt and freshly ground pepper, to taste
1 tablespoon olive oil
1 clove garlic, crushed
1 small onion, chopped
1 tablespoon tomato paste
4 large ripe (or canned) tomatoes, peeled and diced*
2 tablespoons red wine vinegar
2 teaspoons sugar
sea salt and black pepper, to taste
For the Kabobs: To prepare the kabobs, season meat with salt, pepper and thyme. Boil or microwave potatoes until just cooked but still firm.
When potatoes are cool enough to handle, thread meat, potatoes and peppers alternately onto metal skewers. Brush generously with olive oil.
Barbecue or grill kabobs, turning and brushing with oil as necessary, until meat is cooked as desired. Medium rare will be the most tender and moist.
To Serve (optional):
Serve with bread and green salad.
For the Ketchup: To prepare the ketchup, heat oil
in saucepan, add garlic and onion and cook, stirring, until onion is softened.
Add tomato paste and cook 1 minute or until color changes. Add remaining ketchup
ingredients and bring to a boil. Reduce heat and simmer until mixture thickens.
Set aside or refrigerate, covered, until ready to serve.
*Chef's Note: To peel tomatoes, plunge into boiling water for 1-2 minutes or until the skin easily peels off.