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Juicy Beef Skewers With Horseradish Dip


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500 g beef rump

11/2 x 15ml tablespoons of good-quality red wine vinegar or balsamic vinegar

3 x 15ml tablespoons freshly grated horseradish or hot horseradish sauce or cream

2 x 15ml tablespoons rosemary needles (or 1 teaspoon dried rosemary), plus 1 bunch rosemary for garnish (optional)

60 ml olive oil

2 x 15ml tablespoons worcestershire sauce

2 x 15ml tablespoons port

200 g creme fraiche or sour cream

1/2 teaspoon dijon mustard

1/4 teaspoon Maldon salt or generous pinch of table salt

4 x 15ml tablespoons chopped chives

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