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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, espetada (meat on a stick). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Espetada is typically served with skewers of tomato, onion, and/or zucchini or other squashes. This preparation deals exclusively with the meat. I however, think that onion and tomato are important to the success of this dish.

Espetada (Meat on a stick) is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. 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 recipe, we must prepare a few ingredients. You can cook espetada (meat on a stick) using 6 ingredients and 7 steps. Here is how you cook it.

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

Espetada (Meat on a stick) This takes me back to South Africa with my Portoguese friends, Rugby and Soccer games, the fire going and a few drinks. 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.

Instructions 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

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

So that is going to wrap it up with this exceptional food espetada (meat on a stick) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!