Beef Kabobs With Horseradish Dip

"Nigella Lawson's recipe. The cooking time does not include refrigeration overnight."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
10
Yields:
10 skewers
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes