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Receta Juicy Beef Skewers with Horseradish Dip

by Nazzareno Casha

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

1. 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.
2. Let the meat come to room temperature, and soak about 10 bamboo skewers in water at the same time.
3. 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.
4. 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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