Espetada Recipes

ESPETADA

Steps:

• Cut the meat into equally-sized cubes, then set them aside.
• Crush the unpeeled garlic and bay leaves in a mortar.
• Skewer the meat on laurel wood skewers, making sure all the fatty parts face the same side.
• Rub the crushed garlic and bay leaves into the meat.
• Sprinkle will salt and cook over embers until browned, turning constantly.
• When the espetadas are cooked, shake off excess salt by hitting two skewers against each other.
• Serve hot with fried cornmeal milho frito, Madeiran flatbread bolo de caco, and some garlic butter.

MADEIRA BEEF AND BAY LEAF KEBABS (ESPETADA)

Steps:

• Trim any sinews or excess fat from the beef; cut meat into 2-inch cubes.
• In a large baking dish, combine the oil, vinegar, onion, parsley, garlic, salt, pepper, and bay leaves.
• Add in the beef and toss thoroughly to coat.
• Cover and let marinate in the refrigerator for 4-6 hours.
• Preheat grill to high.
• Remove the beef and bay leaves from the marinade and thread onto the skewers dividing the bay leaves among the kebabs.
• When ready to cook, oil the grill grate.
• Arrange the kebabs on the grate and grill, turning with tongs, until the meat is cooked to taste, 2-3 minutes per side for medium-rare.
• Baste the espetadas with any excess marinade, but not during the last 3 minutes.
• Serve the espetadas on or off the skewers on slices or chunks or Portuguese bread for soaking up the juices.