The scents of sizzling meat and aromatic spices permeate the air in Tanzanian streets. Vendors skillfully turn skewers of beef over hot coals, infusing them with a smoky richness. This iconic street food is known as mishkaki or mshakiki, featuring succulent beef kabobs marinated in a complex blend of flavors.

In Swahili, "mishkaki" literally translates to "skewer", aptly describing how the meat is prepared. As you bite into the tender beef with hints of cumin, garlic, and chili, you’ll understand why mishkaki has been a favorite for generations.

Also Read: Recipe: Grass Fed & Finished Chinese Takeout Mongolian Beef

A Rich History Behind Tanzanian Kabobs

Mishkaki kabobs have their roots in Swahili cuisine, which has been influenced by various trade routes passing through East Africa. The complex mix of spices mirrors the wide range of influences on Swahili cooking, showcasing its prominence in global trade.

The dish resembles other kabob skewers enjoyed in the Middle East and North Africa, illustrating how migration and commerce facilitated the exchange of culinary ideas. As it evolved over the years, mishkaki became ingrained in Tanzania’s street food culture.

At present, Mishaki is an iconic street food in Tanzania. Mishkaki is ubiquitous in cities like Dar es Salaam, Arusha, and Zanzibar - you’ll find vendors with sizzling skewers sending out finger-licking aromas on busy street corners, markets, and bus stations.

Visitors on a Tanzania family safari often savor Mishkaki as a campfire snack after a day of wildlife viewing. Mishkaki has become deeply ingrained in the local culture, cherished not only for its flavor but also for the memories and sense of community it fosters.

Also Read: The Ultimate Beck & Bulow Roast Beef Sandwich Recipe

Crafting Authentic Beef Mishkaki Kabobs

To prepare authentic mishkaki kabobs, it all starts with choosing the right cut of beef. Lean options like rump steak or sirloin are preferred, as they remain juicy when grilled. The meat then gets a robust marinade using a tapestry of aromatic ingredients:

• Acidic components: Citrus juices, vinegar, and tamarind add both tanginess and tenderizing properties.
• Spices: A complex blend of cumin, ginger, garlic, turmeric, thyme, allspice, coriander, and dried chiles.
• Fruits: Some recipes include grated papaya or other fruits that contain enzymes that help tenderize the meat.

This marinade infuses the beef with flavor and gives it a melt-in-your-mouth texture. The meat marinates for an extended time, sometimes overnight, to allow the ingredients to work their magic.

Step-By-Step Guide to Making Beef Mishkaki

Follow these simple steps for authentic, flavor-packed beef mishkaki at home:

1. Choose the right cut of beef:  Opt for lean yet flavorful cuts like sirloin or rump steak. Avoid tougher cuts that may not tenderize well.
2. Trim and cut the beef: Use around 1 lb of rump steak or sirloin, trim excess fat, and cut into 1-inch cubes.
3. Prepare the marinade: Mix together the acidic components, spices, herbs, fruits, and 1/4 cup oil in a bowl. Season aggressively with salt and pepper.
4. Marinate the meat: Place the beef cubes in a ziplock bag or shallow dish. Pour the marinade over the meat and massage it in. Marinate in the fridge for 6-12 hours.
5. Skewer the meat: Thread 4-5 pieces of beef onto each metal or wooden skewer, leaving a little space between each cube.
6. Grill the kabobs: Heat up an outdoor grill, grill pan, or broiler. Cook the mishkaki for 3-5 minutes on each side until charred and cooked through. Brush with extra marinade during cooking.

Also Read: Beef & Wild Boar Lasagna: Trust Us, It’s Worth The Effort

That's all it takes to create these succulent beef skewers right at home! Now, let's delve into the best ways to serve and savor mishkaki.

Serving Suggestions for Beef Mishkaki

In Tanzania, mishkaki kabobs are found everywhere from bustling street stalls to home kitchens. Mishkaki makes for the perfect snack around the campfire after a day out on safari. It brings a taste of Tanzanian cuisine to mealtimes in the bush.

The smoky aroma of beef grilling over an open fire under the stars takes the safari experience to another level. Mishkaki is a protein-packed meal while on the go through national parks spotting Africa's incredible wildlife. They make for a stellar addition to any meal.

Here are some popular ways to serve them:

• Alongside Swahili dishes like biryani or ugali.
• With French fries or potato wedges.
• On a bed of salad or coleslaw.
• Wrapped in flatbread with tomatoes, onions, and tamarind sauce.
• As an appetizer, starter, or passed around at parties.

A wedge of lemon adds a bright pop of acidity. The complex spices in the meat pair well with an ice-cold beer or fruity African tea. However you choose to enjoy these skewers, the richly seasoned beef is sure to be satisfying!

Regional Variations Across East Africa

While beef may be the star ingredient in Tanzania, neighboring countries put their own spin on mishkaki using local flavors and ingredients:

In Kenya, goat, lamb, and chicken are popular proteins for mishkaki. The Kenyan versions use a spice blend with more curry powder compared to the Tanzanian kind. Other variations include alternating meat with onions, tomatoes, and peppers on the skewer.

Ugandan mishkaki embraces offal and a variety of meats like liver, kidney, heart, or gizzard. These protein-packed bits are interspersed with chunks of regular meat on the skewer. The Ugandan marinade also incorporates smoked chili and peanut powder for a nutty, roasted flavor.

Along the Kenyan coast, you'll find mishkaki speared with seafood like shrimp, squid rings, fish cubes, and scallops. The Swahili-style seasoning pairs exceptionally well with the salty sweetness of ocean fare. Grilled pineapple and mango sometimes make an appearance too.

For vegetarians, mishkaki is prepared using paneer, tofu, portobello mushrooms, squash, bell peppers, and eggplant. The vegetable skewers are marinated in a mixture of yogurt, tamarind, and warm spices like cumin, coriander, cardamom, and cinnamon.

As you travel through Kenya, Uganda, or the coastal regions of Tanzania, be on the lookout for local variations of mishkaki kabobs! The core remains the same: succulent protein and vegetables grilled on skewers. But the regional influences bring delightful twists to this East African street food.

Final Thoughts

Mishkaki kabobs offer just a taste of the incredible street food culture in Tanzania. With a history influenced by so many cultures and trading routes, these tasty beef skewers really sum up the diversity of Swahili cuisine.

Feeling hungry just by thinking about it? The next time you host a barbecue or need a quick weeknight dinner, give this recipe a try. Take a bite as the fragrance of sizzling beef and spices fills your kitchen. You’ll be transported right to the streets of Dar es Salaam!

Frequently Asked Questions About Beef Mishkaki

If you’re new to making and enjoying this Tanzanian specialty, you may have some questions. Here are answers to some of the most common FAQs:

What are some common mistakes to avoid with mishkaki prep?

Using the wrong cut of meat, skimping on the marinade time, and overcooking the kabobs. Stick to lean beef, marinate for at least 6 hours, and grill just until charred.

How does Tanzanian mishkaki differ from other African skewered meats?

While there are many regional variations, Tanzanian mishkaki stands out for its complex marinade and focus on beef over other proteins.

Can I make vegetarian mishkaki?

Absolutely! Substitute meat for your favorite veggies, tofu, halloumi, or paneer cheese. Adjust the marinade as needed.

This chuck roast recipe will satisfy all of your comfort food cravings. Super nourishing, meaty and savory with all the flavors that define delicious winter-time meals. We carry a couple different varieties of chuck roasts.

Working at our Santa Fe butcher shop, I’ve spent a lot of time reflecting on and sharing about the things that are so great about quality meat. Becoming a dedicated meat eater was certainly a major lifeshift for me since I used to not eat any meat at all

We all know about the cowboys of the American west, but have you ever heard about the Argentinian gauchos? These rugged and iconic horsemen flourished during the 18th and 19th centuries and were known for their nomadic lifestyle and colorful appearance.

Is it true that purebred Wagyu beef doesn’t exist in the United States? The answer is no - thanks to a 22 year span when the export ban in Japan was lifted. Nowadays, it is a fact that both live Wagyu cows and their DNA are illegal to export from their native Japan.

This skillet recipe is perfect for when you really want some nourishing, comforting stew but don’t want to wait around for it to be done. Instead of using stew meat, which typically requires slow cooking of some kind, I used our pasture raised American Wagyu top sirloin steak. Make sure to use a large skillet, small or medium ones won’t be able to handle this stew recipe. Feel free to substitute red wine for a portion of the bison broth if you have some on hand. This would also be delicious made with a bison top sirloin steak. Serve with some good crusty bread on the side for the ultimate cozy snow day meal. I think a splash of balsamic vinegar would be delicious in place of the apple cider vinegar, if desired. Perfect for lunch since it doesn’t take as long to cook as your typical beef stew!

Also Read: American Wagyu Brisket Cantonese Style Stew With Rice

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. Many people prefer American Wagyu to Japanese Wagyu because the meat doesn’t have such a high fat content. Purebred Wagyu beef can be extremely rich and hard to eat more than a few bites of. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef

Ingredients:

• 1 ½ pounds American Wagyu sirloin steak, sliced into bite sized pieces
• 2 large carrots, peeled and sliced on the diagonal into large chunks
• 1 ¼ cups fingerling potatoes, halved
• 2 cups bison bone broth
• Splash apple cider vinegar
• 2 large cloves of garlic, finely minced
• 3 tablespoons flour
• Sea salt & freshly ground black pepper
• Ghee or bison tallow for cooking
• Chopped fresh parsley

Also Read: American Wagyu Beef Keto Blend, Broccoli & Cheese Casserole

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Arrange the chopped carrots and fingerling potatoes in a single layer on a baking sheet. Place a few small dollops of ghee scattered across the vegetables. Season with sea salt and freshly ground black pepper, then combine with your hands until they’re evenly coated.
3. Roast in the preheated oven until softened, approximately 20 minutes. Set aside.
4. Heat two tablespoons of ghee in a large cast iron skillet over medium high heat. Arrange the pieces of sirloin steak in the skillet, working in batches if necessary to keep them in a single layer so they can sear properly. Season with sea salt & freshly ground black pepper on all sides. Brown the steak and set aside on a plate.
5. Add another tablespoon of ghee into the skillet. Add the flour in and whisk to combine. Use a wooden spoon to scrape any browned flavorful bits from the bottom of the skillet and stir to incorporate.
6. Add the finely minced garlic to the skillet. Cook for about a minute, whisking constantly.
7. Add in the bison bone broth half a cup at a time, whisking to fully incorporate after each addition.
8. Bring the stew to a gentle boil. Add in the seared sirloin steak, potatoes and carrots.
9. Continue to cook, stirring occasionally until the stew thickens.
10. Season to taste with sea salt and freshly ground black pepper. Add chopped fresh parsley as desired. Serve and enjoy!

Our Friendly & Knowledgeable Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Also Read: How To Make Cuban Picadillo With American Wagyu Beef

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.

If you’re not a meat aficionado, you might be wondering what a subprimal cut is in the first place. It all starts with the butchering process. The meat is first divided into large cuts called primals, which are then further divided into subprimals. The subprimal cuts are the ones that can then be cut into steaks, roasts, and other pieces of meat that we’re all familiar with purchasing and eating. If you’ve ever had prime rib for Christmas dinner, that’s a subprimal. Some people feel intimidated by these large cuts of meat, but there’s so many awesome benefits to buying a subprimal cut - and cooking them is easy!

Also Read: The New York Strip: The Goldilocks of Premium Steaks

1. Have Your Steaks Cut Precisely How You Like Them

Do you have a weakness for super thick cut New York strip steaks? Do you love the way that leaving the bone in makes for a juicier steak with more complex flavor? Then you’d probably really appreciate the benefits of having steaks cut according to your preferences. When you have a subprimal, you can cut your own steaks if you feel comfortable, or bring the meat to your local butcher and have them cut it for you. This provides you with an abundance of steaks just the way you like them. Of course, many people also like to roast the entire subprimal all in one piece. You can also partially thaw the subprimal, cut some off for cooking and refreeze the rest for later.

2. Your Freezer Will Be Stocked For Any Occasion

In my opinion, there’s few better feelings than having a freezer stocked full of quality meat. Having a subprimal of meat stored in your home will give you the peace of mind of knowing that you have plenty of delicious, nutrient-dense meat on hand to feed yourself and your loved ones. And when it comes to special occasions, subprimals are the perfect centerpiece for any meal. Whether you choose a bone-in prime rib, a whole tenderloin or one of our other subprimal cuts, these amazing pieces of meat create meals to remember.

Also Read: Bison Tomahawk Steaks: Our Most Sought After Cut Of Meat

3. Subprimals Save Money On Premium Cuts Of Meat

Just like when you buy anything in bulk, purchasing a subprimal will save you money compared with buying individual steaks. What could be better than getting a deal on premium cuts like tenderloin, ribeyes or New York strips? It’s a more economical way to enjoy the cuts of meat you love the most. Better yet, they’re more environmentally friendly with less packaging. If you don’t want the whole subprimal cut for yourself, they can be a great way to purchase meat in bulk and share with friends.

We offer subprimal cuts of pasture raised bison and American Wagyu beef, raised on our 5,000 acre ranch in Northern New Mexico. We provide the following selections, dependent

on availability: tenderloins, New York strip subprimals, boneless ribeye subprimals and bone-in ribeye subprimals (prime rib). If you don’t see the one you’re looking for available on our website, give us a call and we’ll let you know when we can get it for you.

Also Read: King Of Steaks: The Flavorful And Juicy Ribeye + Recipe

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 5,000 beautiful acres here in New Mexico. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on the same ranch as our bison. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

I love finding new ways to prepare brisket. It’s one of my favorite cuts of meat - richly flavored and it becomes so tender when cooked properly. This recipe creates a broth that’s incredible, flavored with layers of spices and seasonings. It’s warming, soothing and absolutely delicious. Be sure to spoon plenty of broth over top of the rice for serving. Hong Kong is well known across the globe for having amazing food selections. While traveling in India, I met a wonderful friend from Hong Kong, and her descriptions of the restaurants there were amazing. It’s on my list to visit one day - of course, travel has been put on the back burner with all the events of 2020. To me, the next best thing is to travel from the comfort of my own kitchen with flavors from around the world.

Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef

Take Your Tastebuds On An Adventure

This would also be wonderful served over egg noodles instead of rice. I think this would turn out great in an Instant Pot, too, if you’re short on time. This stew is an easy way to feed a crowd and makes for excellent leftovers. Your taste buds will be in heaven with the complex flavors of the fragrant broth and the tender, meaty brisket. Slice it thin into pieces about 1 ½ inches long - it’s easiest to do this when the meat is only partially thawed. This would also be excellent with our bison brisket, although beef is traditionally used. Our pasture raised American Wagyu beef is the perfect balance of marbled Wagyu and beefy Angus flavor.

Also Read: American Wagyu Beef Keto Blend, Broccoli & Cheese Casserole

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Ingredients:

• 2-3 lbs American Wagyu beef brisket, sliced into small, thin pieces
• 6 cups bison bone broth
• ½ cup sake or mirin
• 1 large onion, sliced into quarters
• 2 inch piece of fresh ginger, sliced thin into discs
• 2 Thai chilies
• 3 bay leaves
• 2 whole star anise seeds
• 1 cinnamon stick
• 1 tablespoon coconut sugar
• 2 teaspoons freshly ground black pepper
• 2 tablespoons hoisin
• ½ cup coconut aminos
• ¼ cup rice vinegar
• ¾ cup daikon radishes, peeled and sliced into thin half moons
• 2 carrots, peeled and sliced thin
• 1-2 green onions, chopped
• 1 shallot, minced
• Freshly steamed rice for serving

Also Read: How To Make Cuban Picadillo With American Wagyu Beef

Instructions:

1. Add the sliced brisket to a large pot. Cover with water and bring to a boil. Cook uncovered for 30 minutes, skimming the top of the water occasionally.
2. Add the sake or mirin, quartered onion, ginger, Thai chilies, bay leaves, star anise, cinnamon, coconut sugar and freshly ground black pepper. Reduce the heat to a simmer and cook for approximately 1 ½ hours.
3. Add the hoisin, coconut aminos and rice vinegar to the pot. Cook for another 45 minutes to an hour, or until the brisket is very tender.
4. Add the daikon radish, carrot and minced shallot to the pot. Simmer for about 10 minutes.
5. Serve over freshly steamed rice, garnished with chopped green onions.

The Beck & Bulow Team Is Happy To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!

Also Read: Quick Weeknight Stir Fry With American Wagyu Sirloin Steak

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.

When it comes to cooking meat, seasoning is half the fun. A well stocked spice rack can help you create flavors from around the world with ease, and to make your meat taste incredible. If you’re not used to cooking meat, you might not be sure how to season different types. Or, maybe you get stuck in a rut and always season your meals the same way. There’s so many amazing seasoning possibilities out there, and whether you want to keep it simple or cook something elaborate, you’ll love what happens when you get creative with herbs and spices. When you’re seasoning a cut of meat before cooking, you want to season generously on all sides - the flavor you add will need to carry throughout the entire piece of meat once it’s sliced up after cooking.

Also Read: Sous Vide Cooking 101: How To Cook Meat To Perfection

Seasoning Bison, Beef and Elk Steaks

For steaks, I like to keep it simple. Ours have such incredible flavor that sea salt and freshly ground black pepper are all that’s needed for them to really shine. Now, it is important to use a quality salt and pepper. I always like to use sea salt because it has a little more texture and flavor, and it contains minerals because it’s not processed. You’ll never find table salt in my kitchen. I’m also a fan of Redmond’s Real Salt - it’s a name brand that comes from a super pure ancient seabed in Utah. As far as pepper goes, you definitely need the kind that comes in a peppermill with whole peppercorns. This is about as far as I go with seasoning for steaks, although I have been known to use garlic salt from time to time. Simple works well when it comes to quality meat!

Seasoning Burgers Of All Kinds

I’ll start out by saying that I often make burgers with no seasoning at all. Our ground meats taste so good all by themselves that I’m perfectly happy with the meat, toppings and buns as they are. However, that’s not to say that seasoned burgers aren’t delicious. Simply add the seasonings into the ground meat and combine before forming patties. My favorites to add are garlic salt, cumin, onion powder, smoked paprika (or the regular sweet paprika is fine, too), freshly cracked black pepper, and a little pinch of brown sugar or coconut sugar.

Also Read: How To Make The Most Flavorful Bone Broth Every Time

Seasoning Roasts And Other Slow Cook Items

On slow cook items of all kinds, I love using lots of herbs. Whether you’re using fresh or dried, herbs like rosemary, oregano, parsley, sage and thyme will add a delicious savory earthiness to slow cooked meats. You can also just go for an Italian seasoning blend. For summertime barbecue slow cooked meats, you’ll want to use a spice rub with a little kick. Plenty of garlic and onion powder, brown sugar, smoked paprika, mustard powder and salt and pepper will do the trick. And barbecue sauce, of course. Either of these styles of seasonings, the herby wintery mix or the summer barbecue spice rub, will make your slow cooked meat cuts completely mouthwatering.

Seasoning Wild Caught Alaskan Salmon & Other Fish

Salmon is extremely versatile when it comes to seasonings, and whether you just use salt and pepper or go for an exotic blend of flavors your fish will turn out great. My go-to is a drizzle of oil with sea salt, pepper, a few sprigs of fresh rosemary and some lemon slices. But I also love adding a little pinch of red pepper flakes, garlic, and/or other herbs like dill and parsley.

Seasoning New Zealand Lamb

I love seasoning lamb because the flavor lends itself so well to all sorts of amazing and exotic herbs and spices. You can really go heavy on the seasoning with this meat because it has a strong enough flavor that it won’t be overpowered by a robust spice rub. I love adding cumin, rosemary, garlic and oregano for a more traditional holiday tasting lamb. It’s also a perfect opportunity to enjoy the fresh taste of mint. Orange or lemon zest adds a bright dash of citrus that goes perfectly with the flavor of lamb. We often hear from customers who thought they didn’t like lamb when they tried it in the past. Many people are pleasantly surprised at how much they enjoy our lamb, because of its delicate yet distinctive flavor. It’s complemented perfectly by many combinations of seasonings, so let yourself get creative in the kitchen.

Also Read: How To Make Cuban Picadillo With American Wagyu Beef

Seasoning Wild Boar & Heritage Pork

First things first, wild boar and pork do not taste the same. With wild boar, you’ll encounter a flavor reminiscent of both pork and beef, with a complex, nutty flavor. However, I still find that it is just as versatile when it comes to seasonings as pork. When I think about cooking wild boar or heritage pork, my mind almost always goes straight to delicious Asian recipes. I love using coconut aminos, fish sauce, sriracha, ginger and garlic on these meats. Of course, there’s tons of other options. These are extremely versatile meats and you truly can season them with just about anything depending on what type of dish you’d like to cook. I’m fond of adding some brown sugar or coconut sugar, as these meats pair well with a touch of sweetness. Lots of savory herbs is another great go-to for wild boar or pork.

Seasoning Chicken To Be Anything But Boring

Sure, chicken breast has a reputation for being boring. But with the right seasonings and cooking methods, any cut of chicken can be completely mouthwatering. The French seasoning blend known as herbes de Provence is perfect for chicken. But much like pork, chicken can roll with pretty much whatever seasoning you throw at it. Barbecue, spicy, Asian, Indian… the options are limitless.

It seems like we’ve had more requests than ever for liver recently. Some people want it because they love the taste, while others are seeking the health benefits (or both). What we encounter the most often is people who are fascinated by the nutrient content but put off by the flavor. Liver and onions might seem like an out of date, unappetizing dish, but there’s a reason these two ingredients are often paired together. The sharp flavor of the onion is extremely effective at cutting through the irony, organ meat flavor of the liver that many find unappealing. Another trick that’s essential to improving the flavor and texture of organ meat is to soak it beforehand in something acidic. Lemon juice works well and offers nice citrus flavor, buttermilk also will get the job done. If you’ve been wanting to include liver in your diet, give this recipe a try. I think you’ll be pleasantly surprised at how good organ meat can taste when prepared correctly.

Also Read: Instant Pot BBQ Brisket With Bison Or American Wagyu Beef

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: American Wagyu Beef Keto Blend, Broccoli & Cheese Casserole

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Ingredients:

• 1 pound bison liver or American Wagyu beef liver, sliced thin (¼ inch slices)
• Juice of 3 lemons
• 1 cup spelt flour
• Sea salt & freshly ground black pepper
• ¼ cup bison tallow
• 2 large yellow onions, sliced thin
• 2 tablespoons pasture raised butter
• 2 tablespoons avocado oil

Also Read: Korean Bibimbap Bowls With Bison Sirloin Steak

Instructions:

1. Place the sliced liver in a dish and marinate in lemon juice for 3-6 hours.
2. Mix together the flour and about ½ teaspoon each of salt and pepper in a bowl.
3. When the liver has finished marinating, remove the meat from the lemon juice and gently pat dry. Coat each slice in the flour, shaking off any excess. Set the flour coated pieces aside on a plate as you go.
4. Melt the bison tallow in a large cast iron skillet over medium-high heat. Cook the liver slices, working in batches as necessary. Set the cooked liver in a baking dish and keep warm in an oven heated to 100-150 degrees Fahrenheit.
5. In another large skillet, heat the butter and avocado oil over medium heat. Add the sliced onions and cook them low and slow for approximately 30 minutes. They should be soft, golden brown and very fragrant.
6. Serve the warm liver slices generously topped with onions. Enjoy immediately.

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: How To Make Cuban Picadillo With American Wagyu Beef

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised elk, bison, grass fed beef, lamb, wild boar, poultry and wild caught Alaskan seafood.

Do you find yourself craving barbecue (BBQ) brisket in the winter months? I know I do - luckily, there are some easy ways to make delicious brisket without stepping foot outside in the cold. The Instant Pot is one of my favorite ways to cook meat, especially slow cook cuts. It’s so time efficient and the meat comes out incredibly tender every time. Brisket is a perfect candidate for this cook method. If you have a really large cut of brisket, just slice it down enough that it fits easily into the pot. You can always put extra uncooked brisket in a sealed container and refreeze for later use. This brisket makes the best sandwiches or can stand on its own as the main dish with some yummy sides. Use your favorite barbecue sauce and definitely don’t skip the spice rub! Marinating overnight is best but a couple hours will do if you’re short on time.

Also Read: American Wagyu Beef Keto Blend, Broccoli & Cheese Casserole

Free Range Bison, Raised The Way Nature Intended

Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.

Also Read: Instant Pot Hoisin Meatballs With Bison & Wild Boar

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Ingredients:

• 2 lbs bison brisket or American Wagyu beef brisket
• 2 tablespoons coconut sugar
• 2 teaspoons green chile powder
• 2 teaspoons freshly ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cinnamon
• 1 teaspoon sea salt
• ½ teaspoon cumin powder
• ½ teaspoon dill
• ¼ teaspoon cayenne pepper
• 2 cups barbecue sauce of choice
• ½ cup bison bone broth
• 1 medium onion, sliced
• 3 cloves of garlic, minced

Also Read: Recipe: Korean Bibimbap Bowls With Bison Sirloin Steak

Instructions:

1. Mix together all of the seasoning ingredients (everything except for the barbecue sauce, bone broth, sliced onion and minced garlic) in a small bowl. Generously rub the mixture all over the brisket. Cover or wrap the meat and let it marinate overnight in the refrigerator.
2. When the brisket has finished marinating, place it in the Instant Pot. Add barbecue sauce and ½ cup bison bone broth.
3. Secure the lid on the Instant Pot and use the High Pressure setting for 1 hour 20 minutes. When it’s finished cooking, carefully release the pressure on the Instant Pot. When completed, remove the lid and place the brisket on a cutting board. Let the meat rest for 15 minutes before slicing.
4. Cut the brisket into thin slices against the grain. Serve with barbecue sauce served generously over top.

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: How To Make Cuban Picadillo With American Wagyu Beef

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

This easy casserole really has it all - the beefy flavor of American Wagyu, a creamy sauce, melted cheese and crisp broccoli. This is a recipe intended for fitting the macros of a ketogenic diet. If you’re not following keto and would prefer to lighten it up a bit, you can easily substitute the ground keto blend for our regular ground beef, bison or elk, half and half instead of the cream and sour cream instead of cream cheese. Either way, this quick dinner is convenient and will not disappoint when it comes to flavor. The rich and creamy sauce is satisfying and decadent, and the classic combination of broccoli and cheese is always a winner.

Also Read: How To Make Cuban Picadillo With American Wagyu Beef

What Is The Keto Diet?

This diet was developed mainly as a treatment for epilepsy in children that has been found to be highly effective in reducing seizures. However, many people who follow a ketogenic diet are not epliptic and do so for other reported benefits. The goal of a ketogenic diet is to go into ketosis, a state in which your body burns fat for energy instead of carbs. Ketosis requires a pretty specific balance of nutrients. Little to no carbohydrates are permitted. The majority of calories should come from fat, with adequate protein intake. Many people report feeling mental clarity and improved energy levels while following keto. It’s been shown to be quite effective for weight loss, as well as lowering blood pressure and cholesterol.

Also Read: Turkish Islak Burger With Tomato Garlic Butter Sauce

For anyone following keto or looking to add more healthy fat to their diet, we’ve got the perfect ground beef blend to cook with. Specifically formulated for keto macros, this American Wagyu ground beef has a 60:40 lean to fat ratio. The flavor and texture are outstanding and it’s a pleasure to cook with. A ground blend like this will help you reach your fat requirement for the day, and it makes for some seriously delicious meals.

Pasture Raised American Wagyu Beef

Our beef is completely free range, raised on our beautiful ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with American Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico. There is a stream running through the ranch, lots of trees and absolutely stunning scenery nestled in the Sangre de Cristo Mountains. They are pasture raised and true to Japanese tradition, have access to high quality grain as they desire.

Ingredients:

• 1 pound ground American Wagyu Beef Keto Blend
• 3 ounces cultured cream cheese
• ½ cup bison bone broth
• ½ cup heavy cream
• 2 teaspoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 ½ pounds broccoli florets, chopped
• ¾ cup shredded sharp cheddar cheese
• ¾ cup shredded mozzarella cheese
• Sea salt & freshly ground black pepper

Also Read: Quick Weeknight Stir Fry With American Wagyu Sirloin Steak

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cook the ground bison in a large cast iron skillet over medium-high heat. Cook the meat just until browned. Drain off any excess fat from the skillet.
3. Add the cream cheese, heavy cream, Worcestershire sauce and garlic powder. Stir to combine. Season to taste with sea salt and freshly ground black pepper.
4. Bring the mixture to a boil, then reduce and simmer until it thickens noticeably.
5. Stir in the chopped broccoli, then top it off with the cheddar and mozzarella cheese.
6. Bake in the preheated oven for 20-25 minutes, or until heated through, broccoli is tender and the cheese is melted.

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Humble Hawaiian Loco Moco With American Wagyu Beef

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.