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Ingredientes
- 500 grams beef rump
- 1 ½ tablespoons red wine vinegar (or balsamic vinegar)
- 60 ml olive oil
- 3 tablespoons freshly grated horseradish (or horseradish sauce or cream)
- 2 tablespoons rosemary needles (or 1 teaspoon dried rosemary)
- 1 bunch fresh rosemary for garnish (optional)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red port
- 200 grams fresh cream (or sour cream)
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- 4 tablespoons chopped chives
Direcciones
- Cut the beef into 2.5cm / 1 inch cubes, and put into a freezer bag with the vinegar and 1 tablespoon of the freshly grated horseradish or 1 tablespoon hot horseradish sauce. Add the 2 tablespoons of fresh rosemary needles (or 1 teaspoon of dried), and the olive oil, Worcestershire sauce and port. Leave for at least 20 minutes, but preferably overnight, in the fridge.
- Let the meat come to room temperature, and soak about 10 bamboo skewers in water at the same time.
- Make the dip, by beating together the fresh cream or sour cream, the remaining 2 tablespoons of freshly grated horseradish or 2 tablespoons hot horseradish sauce, the Dijon mustard, salt and the chives, leaving some chives to sprinkle over the top.
- Heat a grill or griddle, then thread 3 or 4 pieces of meat onto each skewer and slap on the heat, turning after 2 minutes. Cook for another 2 minutes on the other side and then remove to a plate, decorate with some sprigs of rosemary if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 289 | |
| Calories from Fat 224 | 78% |
| Total Fat 25.47g | 32% |
| Saturated Fat 8.89g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 299mg | 12% |
| Potassium 308mg | 9% |
| Total Carbs 14.61g | 4% |
| Dietary Fiber 6.2g | 21% |
| Sugars 2.53g | 2% |
| Protein 2.28g | 4% |
