Nebraska-Style Chislic Cubes
Deep-fried or grilled cubes of seasoned beef or lamb, a bar and tavern snack found in Nebraska's Sandhills and border counties near South Dakota.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Deep fryer or heavy pot
- •Skewers
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 27
- carbs
- 2
- protein
- 32
- calories
- 380
Instructions
- 1
Pat the meat cubes dry. Sprinkle them lightly with pepper.
- 2
Heat oil in a deep pot or fryer to 375°F.
- 3
Fry the meat cubes in small batches for 2-3 minutes. Cook until browned on the outside and medium inside.
- 4
Take the meat out of the oil. Drain the cubes on paper towels.
- 5
Toss the cubes generously with garlic salt while they are still hot.
- 6
Poke toothpicks into the cubes if serving them as an appetizer.
- 7
Serve immediately with saltine crackers on the side.
Chef's tips
Cut the meat into same-sized cubes so they cook evenly. Season right after frying while hot so the salt sticks well.
Storage
Refrigerate leftovers in an airtight container for up to 2 days.
Reheating
Reheat briefly in a hot skillet to re-crisp the exterior.
Common mistakes to avoid
- •Crowding the fryer, which drops the oil temperature
- •Cooking the cubes too long, making the meat tough
Serving suggestions
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