Chislic, cubed red meat (venison, lamb, or beef) is usually deep-fried or grilled. Chislic is a dish that is unique to the midwest and varies slightly in preparation from region to region.
I purchased a Beef Roast, on sale,
and decided to cube the meat myself.
Trim off as much of the exterior fat as possible.
The Marbling (interior fat) will add tenderness, flavor and juiciness to your Chislic.
If using Bamboo Skewers, remember to soak them in water.
I found that my electric knife was very efficient when cutting the cubes of meat.
Try to keep the cubes uniform in size so they will cook evenly.
1 1/2 tsp. Worchester Sauce
3/4 tsp. Chili Powder
1/2 tsp. Salt
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/4 tsp. Ground Black Pepper
Toss the beef cubes with the seasoning.
Allow to marinate in the refrigerator for 1 hour.
If deep frying:
Heat 2 inches of oil to 375 degrees in your frying pan.
Fry the cubes in small batches to avoid crowding the oil.
Cook to medium rare, about 1 minute, or to your desired degree of doneness.
Place beef cubes on skewers.
Cook on grill until medium rare.
Serve with toothpicks and
Hot Sauce or Ranch Dressing on the side.