Recipe: Yummy Espetada (Meat on a stick)

Espetada (Meat on a stick). Espetada is typically served with skewers of tomato, onion, and/or zucchini or other squashes. This preparation deals exclusively with the meat. Hot chunks of meat and juice-soaked crusty bread are like that.

Espetada is a traditional Portuguese dish and a specialty of the island of Madeira. It consists of big pieces of beef that are marinated in salt and garlic, then skewered on a bay leaf stick. The stick is placed over hot coals until the meat is properly cooked. You can have Espetada (Meat on a stick) using 6 ingredients and 7 steps. Here is how you cook it.

Ingredients of Espetada (Meat on a stick)

Prepare of Rump steak.
You need of whole head of garlic.
You need of Coarse salt Sea. Lots of it.
Prepare of Crushed black pepper, to taste.
You need of Madeira wine (Red wine on the drier side).
Prepare of bay leaves.

The place is very traditional maderian.the staff were friendly. I think it is the best place to eat this typically maderian meat sticks(espetada). My girlfriend took the fish(bacalhau)but was nothing special. Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Espetada Meat On Stick Traditional Madeira.

Espetada (Meat on a stick) instructions

Cut the meat into 50mm pieces, crush the garlic, if the bay leaves is very dry soak in water for about 30min.
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.
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.
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.
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.
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.
Devour have some hot sauce at hand.

Tuhansia uusia ja laadukkaita kuvia joka päivä. Espetada: Meat-on-a-stick - This brings back such wonderful memories of my Dad cooking Carne Espetada - Lovexo. Make restaurant worthy homemade gyro meat and gyros -flat breads filled to bursting with garlicky, herbed, crisped strips of Greek/Lebanese meatloaf. Espetada (also known as espetinho, especially in Brazil) is the Portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. Espetada is a traditional dish in Portuguese cuisine.