Espetada Recipes
ESPETADA
Despite being made with only four ingredients - beef, bay leaves, garlic, and salt - the original espetadas from the Madeira archipelago are bursting with flavor. This recipe was adapted from cozinhatradicional.com and it suggests using beef tenderloin, which is brushed with crushed garlic and bay leaves.
Provided by TasteAtlas
Categories Beef Dish
Yield 5 servings
Number Of Ingredients 4
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)
The classic preparation of this dish-the beef is grilled on special metal skewers with eyelets at the end, then brought to the table and hung with great ceremony from an L-shaped pole, over a bowl piled with Portuguese bread. The meat juices from the kebabs drip onto the bread, which is thought of as much a delicacy as the meat. Unless you are a skilled welder, you will not be able to duplicate this arrangement at home. Solution-serve the kebabs on a platter lined with sliced Portuguese bread. Steven Raichlen.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 562.5, Fat 44.5, SaturatedFat 14.4, Cholesterol 144.6, Sodium 673.9, Carbohydrate 4.6, Fiber 1, Sugar 1.3, Protein 34.1
MADEIRA BEEF AND BAY LEAF KEBABS (ESPETADA)
This is a recipe from "The Barbecue Bible!" by Steven Raichlen. This recipe is very common to the Island of Madeira, Portugal. Many restaurants have special inverted L-shaped metal pole in which they will hang these kebabs from and the drippings from the meat will drip down into a bowl that has Portuguese bread in it, to...
Provided by Lynn Dine
Categories Steaks and Chops
Time 30m
Number Of Ingredients 9
Steps:
- 1. 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.
- 2. Preheat grill to high.
- 3. 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.
- 4. Serve the espetadas on or off the skewers on slices/chunks of Portuguese bread for soaking up the juices.
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- Take a skewer and layer a chunk of steak, then a bay leaf, in that order, until all of your meat is skewered with bay leaves between each piece of steak.
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