BEEF KABOBS WITH HORSERADISH DIP

Beef Kabobs With Horseradish Dip image

Provided by JenPo

Time 40m

Yield 10 skewers

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 216.7, Fat 17.5, SaturatedFat 7.3, Cholesterol 58.5, Sodium 111.5, Carbohydrate 2.8, Fiber 0.4, Sugar 1.4, Protein 11.3