Portuguese
Espetada madeirense
A Madeiran beef skewer grilled over hot coals, scented by laurel and seasoned simply with garlic and coarse sea salt. The meat should be deeply browned outside, juicy inside, and served straight from the skewer with bolo do caco or milho frito.
Watch it madeSantiago's Kitchen · 2:44
Ingredients
- Tender beef rump, sirloin, or beef fillet, cut into large 4 cm cubes500g
- Fresh laurel branches or sturdy skewers2
- Garlic cloves, crushed to a paste3
- Fresh bay leaves, torn4
- Coarse sea salt1 1/2 tsp
- Bolo do caco, for serving2 small pieces
- Garlic butter, for the bolo do caco2 tbsp
Method
- If using fresh laurel branches, strip most of the leaves, sharpen one end of each branch, and keep a few leaves for seasoning.
- Pat the beef cubes dry and place them in a bowl.
- Rub the beef with the crushed garlic and torn bay leaves, then let it stand at room temperature for 15 minutes.
- Prepare a hot charcoal or wood fire and wait until the flames settle into glowing embers.
- Thread the beef cubes tightly onto the laurel branches or skewers, placing the fattiest pieces toward the ends.
- Sprinkle the skewered meat generously with coarse sea salt just before grilling.
- Grill the espetadas over the embers for 8 to 10 minutes, turning often, until well browned outside and still juicy in the centre.
- Tap off any excess salt from the skewers after grilling.
- Warm the bolo do caco, spread it with garlic butter, and serve it alongside the espetada while the beef is still hot.
Common questions
What can I use instead of fresh laurel branches for espetada madeirense?
Use sturdy metal skewers, flat wooden skewers soaked well in water, or thick bamboo skewers. Fresh laurel adds aroma, but it’s not essential for the meat to cook properly.
How long should I marinate the beef before grilling?
This version only needs about 15 minutes at room temperature after rubbing with garlic and bay leaves. For deeper flavor, you can refrigerate up to 2 hours, then bring the meat back toward room temperature before grilling.
What are the most common mistakes when grilling espetada?
The biggest mistakes are using flames instead of embers, over-salting too early, and cooking too long. Grill over glowing coals, add coarse salt just before cooking, and keep the beef juicy by turning often.
Can I store leftover espetada, and how should I reheat it?
Store cooked beef in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven or briefly in a skillet; avoid microwaving too long, or the meat will dry out.
What should I serve with espetada madeirense?
Traditionally, serve it with warm bolo do caco spread with garlic butter. A simple green salad, roasted potatoes, or grilled vegetables also work well, but keep sides mild so the beef and garlic stay the focus.