Guinness Marinated Fullblood Wagyu Kabob Bites

Guinness Marinated Fullblood Wagyu Kabob Bites with Smokey Cheddar Cheese Sauce

Prep Time: 45 Minutes (plus 24 hours to marinate)
Cook Time: 45 Minutes
Servings: 20-24 Kabob Bites
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

INGREDIENTS

  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Kabobs (cut into bite-size pieces)
  • 1 Large Red Bell Pepper (cut into 1 inch cubes)
  • 1 Small Sweet Onion (cut into 1 inch cubes)
Marinade
  • 12 OZ Guinness Stout Beer
  • 2 TBSP Molasses
  • 1 TSP Worcestershire Sauce
  • 1/2 CUP Sweet Onion (minced)
  • 1 TBSP Garlic (minced)
Smokey Cheddar Cheese Sauce
  • 2 OZ Unsalted Butter
  • 2 OZ Flour
  • 1/4 CUP Sweet Onion (minced)
  • 1 PT Whole Milk
  • 4 OZ Smoked Cheddar Cheese (grated)
  • 1 TSP Kosher Salt
  • 1/4 TSP Freshly Ground Black Pepper
  • 1 TSP Sriracha

Tools

  • BBQ or Gas Grill
  • Toothpicks or Small Skewers

FIRST STEP

Pull the Fullblood Wagyu beef for kabobs from the freezer, and place it into the refrigerator 24 hours prior to starting this recipe.

PREPARING THE MARINADE

Cut your Fullblood Wagyu beef into bite-size pieces.

Mix the Guinness, molasses, Worcestershire sauce, minced sweet onion, and minced garlic in a medium size bowl.

Add the bite-size pieces of beef to the bowl, and submerge the beef.

Let it sit in the marinade for 24 hours.

In addition, soak 25 toothpicks (plain not flavored) in cold water overnight. 

PREPARING THE KABOBS

Once the beef is done marinating, drain off the marinade.

Cut the red bell pepper and sweet onion into 1 inch cubes.

Thread each pre-soaked toothpick with a piece of red bell pepper, a piece or two of sweet onion, and a piece of marinated kabob beef.

Let the kabobs sit at room temperature for 30 minutes before grilling.

While you’re waiting, make the smokey cheddar sauce (for dipping the kabobs in). 

PREPARING THE SMOKEY CHEDDAR CHEESE SAUCE

Melt the unsalted butter in a heavy-bottom sauce pan on medium heat.

Sauté the onions in the butter until translucent.

Add the flour to the pan, and cook until it smells toasty (takes about 3-4 minutes).

Whisk in the milk slowly. Cook, while stirring occasionally, for 15 minutes on medium-low heat.

If it is a little too thick, you can thin it out by adding a little more milk.

Remove from heat, and fold in the grated smoked cheddar cheese, kosher salt, freshly ground black pepper, and sriracha sauce.

Season to taste with kosher salt and freshly ground black pepper.

FINAL STEPS

Heat the BBQ or gas grill on high heat for 10 minutes.

Grill the Fullblood Wagyu beef kabobs for 2 minutes on each side or until nicely caramelized on both sides.

Remove the kabobs from the grill, and serve them with warm smokey cheddar cheese sauce.

Enjoy! 


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