Madeira Beef And Bay Leaf Kebabs Espetada Recipes

ESPETADAS (PORTUGUESE BEEF SHISH KABOBS)

Steps:

• Whisk together the red wine, garlic, bay leaves, salt, and black pepper together in a large glass or ceramic bowl. Add the sirloin cubes, and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the sirloin from the marinade; shake off excess liquid. Discard the remaining marinade. Skewer the beef onto the prepared skewers.
• Cook on the preheated grill until the beef cubes start to become firm and are reddish-pink and juicy in the center, 2 to 4 minutes per side for medium-rare.

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:

• 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.

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.

MADEIRA BEEF AND BAY LEAF KEBABS / ESPETADA

Steps:

• 1. Trim any sinews and excess fat off the beef, then cut the meat into 2-inch cubes. Combine the oil, vinegar, onion, parsley, garlic, salt, and pepper in a large nonreactive baking dish. Add the beef and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 4 to 6 hours.2. Preheat the 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 hot grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all) 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 or chunks of Portuguese bread for soaking up the juices.Serves 4 to 6