| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Main dish |
4 |
Servings |
INGREDIENTS
| 3 |
|
Garlic cloves,pressed |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Pepper |
| 1 |
lb |
Tender beef* |
| 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 |
INSTRUCTIONS
ONION-HORSERADISH MARMALADE
* - 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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