Espetada (Meat on a stick)
Espetada (Meat on a stick)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, espetada (meat on a stick). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Cut a slit into each cube of meat and skewer onto branches. Cubes are allowed to touch each other. 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.

Espetada (Meat on a stick) is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Espetada (Meat on a stick) is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook espetada (meat on a stick) using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Espetada (Meat on a stick):
  1. Take 2 kg Rump steak
  2. Get 1 whole head of garlic
  3. Take 200 grams Coarse salt Sea. Lots of it
  4. Make ready 1 Crushed black pepper, to taste
  5. Get 1 1/2 cup Madeira wine (Red wine on the drier side)
  6. Prepare 20 bay leaves

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. It is the most popular dish to serve at picnics or parties in Madeira.

Steps to make Espetada (Meat on a stick):
  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

The stick is placed over hot coals until the meat is properly cooked. It is the most popular dish to serve at picnics or parties in Madeira. The typical Madeiran espetada (a sort of a kebab) is made with tender beef, bay leaf, salt, garlic and is then placed on the laurel stick to be roasted. This dish is found in other countries, with different denominations and cooking methods. A video started doing the rounds recently about a Russian dude using a Coke can and Pepsi bottle to make "Meat on a Stick".

So that’s going to wrap it up for this special food espetada (meat on a stick) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!