Beef Kebabs

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Ingredients (Serves 4)

600g thick rum steak, cut into 2cm cubes

1/2 cup beer

1 tsp crushed garlic 

1 tbs Beerenberg's Hahndorf Hot Mustard

1 tbs Beerenberg Blue Gum Honey

1 punnet cherry tomatoes

Cheesy parsnip mash, to serve

Parsley sprigs, to garnish

Cheesy Parsnip Mash

1 kg parsnips, peeled, quartered, and diced

1/2 cup hot milk

1/2 cup shredded tasty cheese

Method

Thread steak onto skewers, arrange in a single layer in a shallow glass dish. Place beer, garlic, mustard and honey in a bowl. Whisk to combine. Pour over skewers. Marinate for 20-30 minutes.

Drain, reserving marinade in a small frying pan. Cook skewers, brushing with marinade, for 3-4 minutes on each side or until cooked to your liking. Cover. Allow to rest for 5 minutes.

Simmer marinade with tomatoes for 1-2 minutes until sauce thickens and tomatoes begin to burst. Serve skewers on Cheesy Parsnip Mash with tomatoes and sauce. Garnish with parsley.

Cheesy Parsnip Mash
Cook parsnips in boiling, lightly salted water, covered, for 8-10 minutes until tender. Drain. Return to saucepan with milk. Mash until smooth. Season to taste with pepper. Lightly fold through the cheese. Serve at once.