Espetada (Meat on a stick)

Name: Espetada (Meat on a stick)
Total time: 1800 s
Yield: 20 servings
Cuisine: American
Ingredients: 2 kg Rump steak; 1 whole head of garlic; 200 grams Coarse salt Sea. Lots of it; 1 Crushed black pepper, to taste; 1 1/2 cup Madeira wine (Red wine on the drier side); 20 bay leaves

Francois_Porra @francoisvdm

Vacy, NSW, Australia

This takes me back to South Africa with my Portoguese friends, Rugby and Soccer games, the fire going and a few drinks.

Francois_Porra @francoisvdm

Vacy, NSW, Australia

This takes me back to South Africa with my Portoguese friends, Rugby and Soccer games, the fire going and a few drinks.

Saved

Ingredients

30 mins

20 servings

2 kgRump steak
1whole head of garlic
200 gramsCoarse salt Sea. Lots of it
1Crushed black pepper, to taste
1 1/2 cupMadeira wine (Red wine on the drier side)
20bay leaves

Saved

Steps

30 mins

1

Cut the meat into 50mm pieces, crush the garlic, if the bay leaves is very dry soak in water for about 30min
2

In a large, shallow baking dish, rub the cubed beef with garlic paste and crushed black pepper. Add the Madeira and olive oil to marinate. Cover and refrigerate at least 4 hours or overnight
3

Cut a slit into each cube of meat and skewer onto skewers. Cubes are allowed to touch each other. Leave about 6″ on the ends of each skewer meat-free, for purposes of handling the skewers when grilling time comes
4

Rub espetada generously with salt, but do not fully encrust. Cut Papo secos into halves and line a large serving platter with them. Fire up your grill
5

Place your skewers 4 to 6″ directly over a hot wood charcoal fire, put some Bay leaves onto the coals to smoke the meat time to time. We chose to remove the grill grate and be rather rustic. A grill grate, however, will ensure more even cooking. Rugged image or efficiency– take your pick. Brush the meat with marinade as the mood strikes you. Cook until medium or whatever your preference. This is not, I should tell you, a rare-meat dish
6

When meat has finished cooking, unskewer directly onto the awaiting platter of bread, covering as much surface area as possible. Dot the still-hot meat with softened butter to let it drip down the meat and soak into the Papo Secos. Let rest for about 5 minutes
7

Devour have some hot sauce at hand