Recipe - Peppered Beef Fondue

3 Garlic cloves,pressed
2 tablespoon Soy sauce
1 tablespoon Pepper
1 pound Tender beef*

ONIONHORSERADISH MARMALADE
1 pound Red onions
1 tablespoon Olive oil
1 tablespoon Salad oil
1 tablespoon Brown sugar,firmly packed
1/3 cup Red wine vinegar
1/3 cup White wine
2 teaspoon Horseradish,prepared

* such as top sirloin or loin, about Three fourths to 1" thick and trimmed of fat.
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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 46" above a solid bed of hot coals (you can hold your hand a grill
level for only 23 seconds). Turn to brown evenly, about 4 minutes. Serve
meat, on or off skewers, with marmalade.

*** ONIONHORSERADISH MARMALADE ***
1. In a 1012" frying pan over mediumhigh 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