Side Pannel
Peppered Beef Skewers with Onion-Horseradish
Peppered Beef Skewers with Onion-Horseradish
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Main Dish
Ingredients List
- 3 Garlic cloves,pressed
- 2 tb Soy sauce
- 1 tb Pepper
- 1 lb Tender beef*
Directions
ONION-HORSERADISH MARMALADE
1 lb Red onions
1 tb Olive oil
1 tb Salad oil
1 tb Brown sugar,firmly packed
1/3 c Red wine vinegar
1/3 c White wine
2 ts Horseradish,prepared
* - such as top sirloin or loin, about 3/4 to 1" thick and trimmed of fat.
1. In a bowl, mix garlic, soy, and pepper. Cut beef into 1/4" thick strips
about 3" long. Mix with seasonings. Cover and chill for 1 hour or up until
the next day.
2. Weave slender skewers through the meat, keeping strips flat. Place on a
grill 4-6" above a solid bed of hot coals (you can hold your hand a grill
level for only 2-3 seconds). Turn to brown evenly, about 4 minutes. Serve
meat, on or off skewers, with marmalade.
*** ONION-HORSERADISH MARMALADE ***
1. In a 10-12" frying pan over medium-high heat, mix onions, olive or salad
oil, and brown sugar. Cover; stir occasionally until any juices have
evaporated and onion is golden brown, about 8 minutes.
2. Add red wine vinegar, white wine and horseradish; stir often, uncovered,
until liquid evaporated, about 6 minutes. Serve warm, or cool. If made
ahead, let cool, cover, and chill up to 3 days. Makes about 1 cup.
1 lb Red onions
1 tb Olive oil
1 tb Salad oil
1 tb Brown sugar,firmly packed
1/3 c Red wine vinegar
1/3 c White wine
2 ts Horseradish,prepared
* - such as top sirloin or loin, about 3/4 to 1" thick and trimmed of fat.
1. In a bowl, mix garlic, soy, and pepper. Cut beef into 1/4" thick strips
about 3" long. Mix with seasonings. Cover and chill for 1 hour or up until
the next day.
2. Weave slender skewers through the meat, keeping strips flat. Place on a
grill 4-6" above a solid bed of hot coals (you can hold your hand a grill
level for only 2-3 seconds). Turn to brown evenly, about 4 minutes. Serve
meat, on or off skewers, with marmalade.
*** ONION-HORSERADISH MARMALADE ***
1. In a 10-12" frying pan over medium-high heat, mix onions, olive or salad
oil, and brown sugar. Cover; stir occasionally until any juices have
evaporated and onion is golden brown, about 8 minutes.
2. Add red wine vinegar, white wine and horseradish; stir often, uncovered,
until liquid evaporated, about 6 minutes. Serve warm, or cool. If made
ahead, let cool, cover, and chill up to 3 days. Makes about 1 cup.
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