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Madeira Beef and Bay Leaf Kebabs / Espetada |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Madeira Beef and Bay Leaf Kebabs / Espetada recipe on the web!!PORTUGAL Advance Preparation: at least 4 hour for marinating the meat Special Equipment: 4 to 6 long metal skewers Grilled beef is beloved throughout Portugal, but nowhere as much as on the island of Madeira. Restaurants on this hilly island have a unique accoutrement: an inverted L-shaped metal pole attached to one end of each table. The beef is grilled on special metal skewers with eyelets at the end, which are then brought to the table and hung with great ceremony, from the L-shaped pole, over a bowl piled with Portuguese bread. As the kebabs hang, the meat juices drip onto the bread, which becomes as much a delicacy as the beef. Unless you have a degree in welding, you probably won’t be able to duplicate this arrangement, but you can approximate the effect by serving the kebabs on a platter lined with sliced Portuguese bread. It’s interesting to note that in the old days (and still deep in the countryside), the beef was skewered and grilled on branches of the bay leaf tree. _ 1/2 lb beef tenderloin steaks or boneless sirloin ___ c olive oil, extra-virgin ___ c red wine vinegar _ onion, finely chopped ___ c parsley, fresh Italian (flat-leaf) _ clove garlic, finely chopped _ tsp salt _ tsp black pepper, freshly ground __ bay leaves Bread, Portuguese or other crusty country-style bread, for serving 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 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Prime Ribs of Beef With Garlic and Rosemary Brazilian Stuffed Rib Roast Steak in Garlic-Lime Marinade / Palomilla Stet's Steak Steak From Hell Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise Florentine-Style Steak / Bistecca alla Fiorentina Nicaraguan-Style Steak / Churrasco Korean Sesame-Grilled Beef / Bool Kogi Grilled Beef Oaxaca-Style A Simple Matambre Montevidean Stuffed Beef Roll / Matambre Grilled Beef With Peanut Flour / Kyinkyinga Peruvian Beef Kebabs / Anticuchos Bangali Shish Kebabs Russian Beef Kebabs / Shashlik Fiery Stick Meat / Suyas Quick Persian Beef Kebabs Bani Marine Street Beef Kebabs Madeira Beef and Bay Leaf Kebabs / Espetada Lemongrass Beef With Peanuts Lettuce Bundles With Grilled Beef Saigon Market Beef Sticks Aromatic Lemongrass Marinade Korean Grilled Short Ribs / Kalbi Kui Dinosaur Ribs Montevidean-Style Sweetbreads / Mollejas Asadas Argentinian Veal and Chicken Kebabs Grilled Oxtails / Kare Kare |
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