Skewers of Beef with an Auburn Ale Barbecue Sauce
For the most tender results use sirloin fillet. Serve with grilled potato and onion slices and a tomato salad.
Auburn Ale Barbecue Sauce:
-1 tbsp (15 mL) finely chopped garlic
-1/2 cup (125 mL) chopped onion
-1 tbsp (15 mL) Dijon mustard
-1/2 cup (125 mL) Cameron’s Auburn Ale
-1 cup (250 mL) tomato ketchup
-2 tbsp (25 mL) brown sugar
-1 tsp (5 mL) hot pepper sauce
-Salt and Pepper to taste
-1 1/2 lb (750 g) boneless beef, cut in 1-inch (2.5-cm) cubes
1. To make sauce, combine all ingredients in pot. Bring to boil and simmer for 10 minutes or until sauce thickens.
2. Thread beef on to skewers and brush with barbecue sauce. Grill on high heat, lid down, for about 5 to 6 minutes per side for a total of 10 to 12 minutes or until still pink in centre. Serve with extra barbecue sauce for dipping.