Espetadas (Portuguese Beef Shish Kabobs) Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by FrackFamily5
Reviewed: Apr. 1, 2015
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.
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Photo by FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA
Reviewed: Jan. 5, 2014
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.
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Cooking Level: Expert

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Reviewed: Sep. 24, 2013
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.
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Cooking Level: Expert

Home Town: Beavercreek, Ohio, USA
Reviewed: Jun. 16, 2013
Very good. I marinated overnight and the beef turned out very flavorful and extremely tender.
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Reviewed: Oct. 16, 2011
Pretty good. But I would cut the salt in half. It was a bit salty.
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Photo by HISTORYGIRL04

Cooking Level: Expert

Home Town: La Mesa, California, USA
Living In: Lakeside, California, USA


 
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