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Juicy Beef Skewers With Horseradish Dip

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Juicy Beef Skewers With Horseradish Dip
Photo by Lis Parsons

Ingredients

Makes: approx. 10 skewers

Metric Cups
  • 500 grams beef rump
  • 1½ tablespoons red wine vinegar (or balsamic vinegar)
  • 60 millilitres 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 creme fraiche (or sour cream)
  • ½ teaspoon dijon mustard
  • ¼ teaspoon maldon salt (or a generous pinch table salt)
  • 4 tablespoons chopped chives
  • 1 pound beef rump
  • 1½ tablespoons red wine vinegar (or balsamic vinegar)
  • ¼ cup 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
  • 1 cup creme fraiche (or sour cream)
  • ½ teaspoon dijon mustard
  • ¼ teaspoon sea salt flakes (or a generous pinch table salt)
  • ¼ cup chopped chives

Method

  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 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.
  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 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.

Additional Information

For gluten free check the Worcestershire sauce is suitable as some brands contain malt vinegar (made from barley). Most Dijon mustard is gluten free but check ingredients of the jar.

For gluten free check the Worcestershire sauce is suitable as some brands contain malt vinegar (made from barley). Most Dijon mustard is gluten free but check ingredients of the jar.

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What 2 Others have said

  • I cheated...I used Sirloin and minced the fresh rosemary to the consistency of coarse black pepper (I do this with lamb too) and it was beautiful. We BBQ'd it....yummy! Beth

    Posted by on 20th September 2015
  • I made the lamb version for my wife recently. She was so impressed she has asked for it again on her birthday, today!

    Posted by Moher on 23rd April 2013
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