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JUICY BEEF SKEWERS WITH HORSERADISH DIP

I find fresh horseradish easy to come by these days but, if you don't, add the same amount of hot horseradish cream or sauce from a jar for the marinade.

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.

Recipe posted by Nigella

Ingredients

  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • 500g beef rump
  • 11/2 x 15ml tablespoons of good-quality red wine vinegar or balsamic vinegar
  • 3 x 15ml tablespoons freshly grated horseradish or hot horseradish sauce or cream
  • 2 x 15ml tablespoons rosemary needles (or 1 teaspoon dried rosemary), plus 1 bunch rosemary for garnish (optional)
  • 60ml olive oil
  • 2 x 15ml tablespoons Worcestershire sauce
  • 2 x 15ml tablespoons port
  • 200g creme fraiche or sour cream
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Maldon salt or generous pinch of table salt
  • 4 x 15ml tablespoons chopped chives

Method

Serves: Makes approx. 10 skewers
  1. Cut the beef into 2.5cm 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 (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 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.
  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, strewn with some sprigs of rosemary if desired. Do not serve while grill-hot.
  5. Additional information - for gluten free check the Worcestershire sauce is suitable as some brands contain malt vinegar (made from barley).
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