From jmstwn1607@earthlink.net Mon Dec 8 14:09:13 2003 Date: Fri, 5 Dec 2003 18:24:53 +0000 (UTC) From: Duckie Reply-To: jmstwne1607@earthlink.net Newsgroups: rec.food.recipes Subject: Peppered Beef Skewers With Onion-Horseradish Followup-To: rec.food.cooking, rec.food.recipes Peppered Beef Skewers With Onion-Horseradish Yield: 4 Servings 3 garlic cloves, pressed 2 Tbsp. soy sauce 1 Tbsp. pepper 1 lb. tender beef, such as top sirloin or loin, about 3/4 to 1" thick and trimmed of fat Onion Horseradish Marmalade 1 lb. red onion, diced 1 Tbsp. olive oil 1 Tbsp. brown sugar, firmly packed 1/3 cup red wine vinegar 1/3 cup white wine 2 tsp. horseradish, prepared 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. 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 3-4 minutes. Serve meat, on or off skewers, with marmalade. Onion-Horseradish Marmalade: 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. 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. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/