Madeira Beef And Bay Leaf Kebabs Espetada Recipes

Steps:

• 1. Trim any sinews or excess fat from the beef; cut meat into 2-inch cubes. In a large baking dish, combine the oil, vinegar, onion, parsley, garlic, salt, pepper, and bay leaves. Add in the beef and toss thoroughly to coat. Cover and let marinate in the refrigerator for 4-6 hours.
• 2. Preheat grill to high.
• 3. Remove the beef and bay leaves from the marinade and thread onto the skewers dividing the bay leaves among the kebabs. When ready to cook, oil the grill grate. Arrange the kebabs on the grate and grill, turning with tongs, until the meat is cooked to taste, 2-3 minutes per side for medium-rare. Baste the espetadas with any excess marinade, but not during the last 3 minutes.
• 4. Serve the espetadas on or off the skewers on slices/chunks of Portuguese bread for soaking up the juices.

Steps:

• Trim any sinews or excess fat from the beef; cut meat into 2-inch cubes.
• In a large baking dish, combine the oil, vinegar, onion, parsley, garlic, salt, pepper, and bay leaves.
• Add in the beef and toss thoroughly to coat.
• Cover and let marinate in the refrigerator for 4-6 hours.
• Preheat grill to high.
• Remove the beef and bay leaves from the marinade and thread onto the skewers dividing the bay leaves among the kebabs.
• When ready to cook, oil the grill grate.
• Arrange the kebabs on the grate and grill, turning with tongs, until the meat is cooked to taste, 2-3 minutes per side for medium-rare.
• Baste the espetadas with any excess marinade, but not during the last 3 minutes.
• Serve the espetadas on or off the skewers on slices or chunks or Portuguese bread for soaking up the juices.

Steps:

• 1. Trim any sinews and excess fat off the beef, then cut the meat into 2-inch cubes. Combine the oil, vinegar, onion, parsley, garlic, salt, and pepper in a large nonreactive baking dish. Add the beef and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 4 to 6 hours.2. Preheat the grill to high.3. Remove the beef and bay leaves from the marinade and thread onto the skewers, dividing the bay leaves among the kebabs. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the meat is cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all) for medium-rare. Baste the espetadas with any excess marinade, but not during the last 3 minutes.4. Serve the espetadas on or off the skewers on slices or chunks of Portuguese bread for soaking up the juices.Serves 4 to 6