Beef Kabobs With Horseradish Dip |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Nigella Lawson's recipe. The cooking time does not include refrigeration overnight. Ingredients:
500 g beef rump, cut in 2 . 5cm cubes |
1 1/2 tablespoons good quality red wine vinegar or 1 1/2 tablespoons balsamic vinegar |
2 tablespoons horseradish sauce |
1 tablespoon finely chopped fresh rosemary |
60 ml olive oil |
2 tablespoons worcestershire sauce |
2 tablespoons port wine |
200 ml creme fraiche |
4 tablespoons horseradish sauce |
1 tablespoon dijon mustard |
Directions:
1. Combine in freezer bag: beef, red wine vinegar, 2 tablespoons horseradish sauce, rosemary, olive oil, worcestershire, and port. Marinate in refrigerator overnight.
2. Soak about 10 bamboo skewers in warm water for 30 minutes. Meanwhile, bring the meat to room temperature and heat a grill or griddle.
3. Thread a few pieces of meat on each skewer and cook 3 minutes per side (or until they reach desired doneness).
4. Whisk together Crème fraiche, 4 tablespoons horseradish sauce, and dijon mustard. Serve alongside beef skewers.
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