Ingredients
3 garlic cloves,pressed
2 tbsp soy sauce
1 tbsp pepper
1 lb tender beef*
ONIONHORSERADISH MARMALADE
1 lb red onions
1 tbsp olive oil
1 tbsp salad oil
1 tbsp brown sugar,firmly packed
1/3 cup red wine vinegar
1/3 cup white wine
2 tsp horseradish,prepared
Directions
* - such as top sirloin or loin, about 3/4 to 1" thick and trimmed of
fat.
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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.
Servings: 4 servings
Peppered Beef Skewers With Onion-Horseradish Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
We can trace the history of `recipes` back into the distant past, certainly as far into history as the early Egyptians, and potentially, even further back. Having said that, these, early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to historians is a series of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius assembled some documents describing recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, main course and desserts, a very modern way of dining. Additionally, he tells us how the early Romans made use of many different herbs, including a few you will know such as thyme, fennel and dill. For the next few years, the powerful families of Europe competed with each other to lay on the most exotic banquets, and as a consequence, the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and writing down popular recipes of the day. By the advent of the twentieth century, recipe publications were in high demand, due to more people being able to read, people having increased leisure time and having more money. |
We hope you enjoy this Peppered Beef Skewers With Onion Horseradish recipe.
