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LOCATION: Recipes >> Outdoor Cooking >> Beef Kabobs 02

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BEEF KEBABS WITH REMOULADE SAUCE

500g rump steak cut thick
1 clove garlic
2 Tbsp oil
1/4 tsp freshly ground black pepper
1 onion
1 green pepper
about 100g button mushrooms

2 egg yolks
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp capers
1/4 cup chopped gherkins
1 tsp wholeseed mustard
2 tsp chopped fresh tarragon
1 Tbsp chopped parsley
salt
freshly ground black pepper

Cube the meat, discarding any fat. Crush, peel and mash the garlic.
Combine garlic, oil and pepper. Peel and cut the onion into 5cm
cubes. Deseed and dice the green pepper into 5cm pieces.

Thread meat, onion, green pepper and mushroom on to soaked bamboo
skewers. Brush each kebab with oil mixture then leave to marinate
for 30 minutes. Barbecue on a preheated barbecue until beef is
medium rare or as preferred. Serve immediately with Remoulade
Sauce.

Beat egg yolks until pale then start beating in the oil drop by
drop. As the mixture thickens the oil can be added in a thin
stream, but do not add too quickly or mixture will curdle. Stir
in the lemon juice, capers, gherkins, mustard, tarragon and parsley.
Season with salt and pepper to taste. Serves 4 to 6.

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