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Espetada (Meat on a stick)
Espetada (Meat on a stick)

Before you jump to Espetada (Meat on a stick) recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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Using your very best judgment is another one of many ways which you can make healthy choices out of a dinner menu. This is best accomplished by examining meal pictures on a menu. It’s also recommended that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection contains these fattening condiments, make sure you ask for a reduced amount.

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We hope you got benefit from reading it, now let’s go back to espetada (meat on a stick) recipe. To make espetada (meat on a stick) you need 6 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Espetada (Meat on a stick):
  1. Get 2 kg Rump steak
  2. Prepare 1 whole head of garlic
  3. Provide 200 grams Coarse salt Sea. Lots of it
  4. Prepare 1 Crushed black pepper, to taste
  5. Get 1 1/2 cup Madeira wine (Red wine on the drier side)
  6. You need 20 bay leaves
Instructions to make Espetada (Meat on a stick):
  1. Cut the meat into 50mm pieces, crush the garlic, if the bay leaves is very dry soak in water for about 30min
  2. In a large, shallow baking dish, rub the cubed beef with garlic paste and crushed black pepper. Add the Madeira and olive oil to marinate. Cover and refrigerate at least 4 hours or overnight
  3. Cut a slit into each cube of meat and skewer onto skewers. Cubes are allowed to touch each other. Leave about 6″ on the ends of each skewer meat-free, for purposes of handling the skewers when grilling time comes
  4. Rub espetada generously with salt, but do not fully encrust. Cut Papo secos into halves and line a large serving platter with them. Fire up your grill
  5. Place your skewers 4 to 6″ directly over a hot wood charcoal fire, put some Bay leaves onto the coals to smoke the meat time to time. We chose to remove the grill grate and be rather rustic. A grill grate, however, will ensure more even cooking. Rugged image or efficiency– take your pick. Brush the meat with marinade as the mood strikes you. Cook until medium or whatever your preference. This is not, I should tell you, a rare-meat dish
  6. When meat has finished cooking, unskewer directly onto the awaiting platter of bread, covering as much surface area as possible. Dot the still-hot meat with softened butter to let it drip down the meat and soak into the Papo Secos. Let rest for about 5 minutes
  7. Devour have some hot sauce at hand

The meat was so tender and the flavor was so good. I'd make it again and cut the salt in half. I have eaten Espetadas my whole life. The secret is in the length of time the meat is marinated for. Espetada: Meat-on-a-stick - This brings back such wonderful memories of my Dad cooking Carne Espetada - Lovexo.

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