Beef Kabobs With Horseradish Dip
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
10 skewers
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
- Combine in freezer bag: beef, red wine vinegar, 2 tablespoons horseradish sauce, rosemary, olive oil, worcestershire, and port. Marinate in refrigerator overnight.
- Soak about 10 bamboo skewers in warm water for 30 minutes. Meanwhile, bring the meat to room temperature and heat a grill or griddle.
- Thread a few pieces of meat on each skewer and cook 3 minutes per side (or until they reach desired doneness).
- Whisk together Crème fraiche, 4 tablespoons horseradish sauce, and dijon mustard. Serve alongside beef skewers.
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RECIPE SUBMITTED BY
JenPo
United States
I live in Chattanooga with my daughter. I work at a used bookstore, and I love to read pretty much everything, especially cookbooks. Some of my favorite cookbooks are those of Nigel Slater, Barbara Kafka, Thomas Keller, and Nigella Lawson, plus the Moosewood series. I think perhaps my biggest pet peeve is food snobbery, and indeed snobbery in general. I love trying new things so much that I rarely make the same dish twice.
Oh, a big thank you to all who have reviewed my stuff recently. I am currently without premium membership and unable to tell you so on an individual basis.