Portugues Braai Recipe ( Espetada)

Despite using just four simple ingredients beef, bay leaves, garlic, and salt, traditional espetadas from the Madeira archipelago are incredibly rich in flavour.
This classic recipe uses beef tender rump steak, skewered on bay (laurel) wood and infused with crushed garlic and bay leaves before being grilled over intense heat.
Ingredients
Serves 5
1 kg (2.2 lbs) beef rump steak
1 bay (laurel) branch, plus extra for skewers if available
2 heads garlic
Coarse salt
Preparation


Step 1
Cut the beef into evenly sized cubes and set aside.

Step 2
Lightly crush the unpeeled garlic cloves together with the bay leaves using a mortar and pestle.

Step 3
Thread the beef onto bay (laurel) wood skewers, ensuring the fatty sides face the same direction for even cooking.

Step 4
Rub the crushed garlic and bay leaf mixture thoroughly into the meat.

Step 5
Prepare a very hot fire. The coals must be extremely hot — so hot that if you hold your hand at grill height over the fire, you should not be able to count to 10 (10 seconds) without burning your hand. If you can count to 10, the fire is too cold and the coals need more heat.

Step 6
Sprinkle the meat generously with coarse salt and grill over the blazing embers, turning constantly until well browned and cooked to your liking.

Step 7
Once cooked, remove excess salt by gently tapping two skewers together.

Step 8
Serve immediately — tucked into a Portuguese roll or alongside milho frito (fried cornmeal), bolo do caco (Madeiran flatbread), and garlic butter.

Tip
Espetada is best enjoyed the Madeiran way: standing around the braai (BBQ) with friends. Hand someone a roll, point the skewer toward them, let them slide the meat straight into the bun, and eat on the spot — all while staying part of the conversation. Enjoy!