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For the beef:

  • 1 kg of prime beef rump
  • 4 sprigs of fresh thyme
  • 2 garlic cloves, peeled and crushed
  • 2 bay leaves
  • 100ml Heinz Tomato Ketchup
  • 1 tbs English mustard
  • 1 tsp black peppercorns, crushed
  • 6x 20cm metal skewers

For the horseradish mayonnaise:

For the red onion jam:

Optional - makes 12 generous servings but can be kept in a sterilised jar in the fridge for two weeks

  • 250ml of red wine
  • Juice of 1 orange
  • Juice of 1 lemon
  • 50g Demerara sugar
  • 50g redcurrant jelly
  • 50g red wine vinegar
  • 50g butter
  • 1kg red onions, peeled and finely sliced
  • 1 clove of garlic, peeled and crushed
  • Pinch of smoked paprika
  • 1 spice bag including: cinnamon stick, 1 clove, 3 black peppercorns, 1 star anise, 3 sprigs of thyme and 3 bay leaves (to be discarded later)
  • 30g honey to finish
  • Serves: 6



Beef brochettes:

    1. Mix everything together for the marinade

    2. Cut beef rump into 3cm cubes and put 5-6 pieces on each skewer

    3. Place the skewers into the marinade and leave to marinade on the skewers to prevent messy fingers

    4. Leave in the fridge for six hours or overnight

    5. Leave marinade on the beef and season ready for cooking

    6. Use a smoking hot barbecue, chargrill or griddle pan to sear the beef skewers and cook for a few minutes turning them as they cook. For medium/medium rare cook for 3-4 minutes depending on the size.

Mayonnaise with horseradish:

    1. Mix all of the ingredients thoroughly with the Heinz [Seriously] Good Mayonnaise and season to taste.

Red onion jam (optional):

    1. Place red wine, wine vinegar, orange juice, lemon juice, demerara sugar and redcurrant jelly into a saucepan and bring to the boil to dissolve the sugar.

    2. In a heavy-based pan add butter, onions, garlic and paprika, season with salt and pepper and sweat until tender and sweet – this should take a good 15 minutes on a low heat.

    3. Add liquid and spice bag and cook on a gentle heat until liquid has evaporated.

    4. Once the liquid has evaporated, caramelise the onions until sticky and dark.

    5. Now add the honey and take out the spice bag. Don’t cook the honey, just stir it in and leave to marinate for a few hours.