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. 
 
 
-- 
(ID: 9743) Mirror: rec.food.recipes: Fri, Dec 5, 2003


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