| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef tenderloin; cut into 1-inch cubes |
| 4 |
|
Cloves (large) garlic; finely slivered |
| 4 |
|
Bay leaves (large); crumbled |
| 1/3 |
c |
Melted unsalted butter |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Freshly ground black pepper |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Adapted from "The Food of Portugal."
1. Place all ingredients in a shallow baking dish and toss well. Let
marinate in the refrigerator 2 hours or up to 2 days, tossing the mixture
occasionally. Let stand at room temperature while preparing the grill.
2. Thread the beef on 6 or 8 long metal skewers, dividing the total amount
evenly. Heat the marinade in a small saucepan 2 to 3 minutes, brush lightly
over the espetada.
3. Cook by one of the following methods:
A. Over charcoal: Pour the remaining marinade into a small heavy saucepan
and set at the edge of a grill, adjusted so that it is about 5 inches above
white-hot coals. Lay the skewered beef on the grill and cook, turning
often, about 5 minutes for very rare, 7 minutes for rare, and 9 to 10 for
medium-rare, brushing frequently with marinade.
B. In the broiler: Lay the skewers on a lightly greased broiler pan, place
5 to 6 inches from the heat, then broil, turning frequently, about 6
minutes for very rare, 8 minutes for rare, and 10 for medium-rare. Brush
frequently with marinade.
REBECCA RADNOR <JAPLADY@NWU.EDU>
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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