Espetada Madeirense

Summary

Ingredients

• 1 kg beef from the leg
• 13 bay leaves
• 50 g salt, coarse
• 5 cloves garlic

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Instructions

1. A few days before eating, get the beef (from the leg, with a bit of fat) from the butcher and store in a cold room or in the vegetable drawer in the refrigerator.
2. On the grill day, cut the meat into 3 - 4 cm pieces. Pluck the bay leaves into small pieces by hand, chop the garlic and mix both with the salt.
3. Now stick about 4 pieces of beef on a skewer (if available, sticks from the bay tree) and press some of the bay leaf, garlic and salt mixture onto the meat (see photos). Oil is not necessary and only spoils the taste.
4. For the perfect taste, the grill can be heated with real wood until it has burned down to embers. As soon as the skewers come on the grill, they need to be rotated steadily.
5. As soon as the beef gets a tasty brown on the outside, the skewers can be grilled again. Important: Now tap the skewers against a solid object so that the salt and bay leaves fall off the meat.
6. After that, all you have to do is enjoy it, sauces are actually superfluous with the meat. For this you can e.g., homemade sweet potato bread is enough, in Madeira you get this under the name Bolo do Caco.

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