Recipe by Raquel Teixeira
"This is a Portuguese classic dish that originates from the island of Madeira. It involves simple ingredients but delivers amazing flavors. This is a regular staple in the summer, and the first meal I have when I travel to my home country, Madeira. You can add whole garlic cloves, sliced white onions, and red peppers in between the beef on the skewers. Also, for extra delight, you can do it how they do it in the restaurants. They hang the beef on long metal skewers with a chunk of butter on top that melts down the skewer."
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bay leaves, crumbled
freshly ground pepper to taste
beef sirloin steak, cut into cubes
bamboo skewers, soaked in water for 60 minutes
Pretty good. But I would cut the salt in half. It was a bit salty.
Sorry to say this was disappointing. I found the recipe in allrecipes magazine & bought expensive sirloin from a good store before I noticed the lack of reviews. Still I followed the recipe to the letter - well per the magazine recommendations. (whole bay leaves, reduce salt, buy sirloin tip, and use metal skewers) While the flavor was good, the seasoning remained very mild & the meat was not tender. My husband and I ate a few pieces each, put the leftovers in the 'fridg.
The meat was so tender and the flavor was so good. Unfortunately it's was too salty. I'd make it again and cut the salt in half.
This is a good recipe. I have eaten Espetadas my whole life. The secret is in the length of time the meat is marinated for. The longer the better. Also, use rock salt and/or Kosher salt.
Very good. I marinated overnight and the beef turned out very flavorful and extremely tender.
* Percent Daily Values are based on a 2,000 calorie diet.
Espetadas (Portuguese Beef Shish Kabobs)
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 70
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