Cubed beef skewered on bay leaf branches and grilled with garlic and coarse salt, a Madeiran specialty often served hanging from the table.
Espetada comes from the island of Madeira, traditionally skewered onto branches of bay laurel rather than metal or wooden skewers, the wood infusing the beef with a subtle, herbal aroma as it grills. The seasoning stays deliberately simple, just garlic, coarse salt and sometimes a bit of wine, letting the beef's flavor and the bay wood's aroma do most of the work rather than a complex marinade. Traditionally served hanging from a metal stand directly over the table so diners can pull pieces off themselves, espetada is a communal, celebratory dish central to Madeiran barbecue culture.
Serves 4
Toss the beef cubes with crushed garlic, salt, olive oil and white wine; marinate at least 30 minutes, or up to 4 hours.
Thread the marinated beef cubes onto bay leaf branches or metal skewers.
Grill over hot charcoal or high heat, turning, 12-15 minutes total until charred outside and cooked to your preference within.
If using bay leaf branches, strip most of the leaves except near the ends, which helps the wood's aroma infuse the meat as it grills over the heat.
Let the skewers rest 5 minutes.
Garnish with parsley and serve hot, traditionally hanging from a stand at the table.
Use fresh bay laurel branches if you can find them, since the wood's aroma infusing the meat as it grills is a defining characteristic of authentic espetada.
Keep the seasoning simple — garlic, salt and a touch of wine are traditional, letting the beef and bay wood carry the flavor.
Cut the beef into generous cubes so they don't overcook and dry out on the hot grill.
Metal or wooden skewers can substitute if bay leaf branches aren't available, though the flavor will be slightly different.
Some versions add a bit of Madeira wine to the marinade for a regional touch.
Serving with Portuguese cornbread (bolo do caco) is a traditional accompaniment on Madeira.
Refrigerate marinated raw beef up to 2 days before grilling; cooked skewers keep 3 days refrigerated and reheat well in a hot pan or under a broiler.
Espetada is a specialty of Madeira, a Portuguese island in the Atlantic, traditionally cooked over an open fire with skewers made from bay laurel branches, a technique that reflects the island's rustic, celebratory barbecue traditions.
Fresh bay laurel branches can sometimes be found at specialty markets or online; metal or sturdy wooden skewers work as a widely available substitute.
Sirloin or tenderloin, cut into generous cubes, are traditional for their tenderness when grilled quickly over high heat.
It was likely overcooked, or the cubes were cut too small — grill just until charred outside and your preferred doneness within, and use generously sized cubes.
Per serving (280g / 9.9 oz) · 4 servings total
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