JUICY BEEF SKEWERS WITH HORSERADISH DIP
If you want to serve lamb skewers alongside, then use cubed leg, replace the horseradish in the marinade with a teaspoonful each of ground cumin and coriander, and make a dip by mixing good shop-bought hummus with Greek-style plain yogurt, and drizzle the top with a little olive oil before scattering with some pomegranate seeds.
INGREDIENTS
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Makes: approx. 10 skewers
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METRICCUPS
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500 grams beef rump
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1½ tablespoons red wine vinegar (or balsamic vinegar)
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60 millilitres olive oil
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3 tablespoons freshly grated horseradish (or horseradish sauce or cream)
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2 tablespoons rosemary needles (or 1 teaspoon dried rosemary)
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1 bunch fresh rosemary for garnish (optional)
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2 tablespoons worcestershire sauce
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2 tablespoons red port
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200 grams creme fraiche (or sour cream)
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½ teaspoon dijon mustard
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¼ teaspoon maldon salt (or a generous pinch table salt)
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4 tablespoons chopped chives
METHOD
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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.
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Let the meat come to room temperature, and soak about 10 bamboo skewers in water at the same time.
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Make the dip, by beating together the creme fraiche 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.
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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, strewn with some sprigs of rosemary if desired. Do not serve while grill-hot.
