Espetada Madeirense

Ingredients

• 1.2 kg beef rump or sirloin, with a good fat edge
• 6 garlic cloves, unpeeled
• 12 fresh bay leaves
• 3 tbsp coarse sea salt
• 1 tsp coarsely ground black pepper
• 2 tbsp olive oil
• 4 laurel branches or long metal skewers
• Bolo do caco or crusty bread, to serve

Before you cook

• Cut the beef into 4 cm cubes, keeping a little fat on each piece.
• Crush the unpeeled garlic cloves in a mortar with the coarse salt and pepper.
• Tear six of the bay leaves and pound them into the garlic paste.
• Rub the paste over the beef in a bowl, turning it with your hands.
• Cover the bowl and leave the beef at cool room temperature for one hour.
• If you are using laurel branches, strip the bark and sharpen one end to a point.

Steps

1. Light a charcoal fire and let it burn down until the coals glow grey with no flame.
2. Thread the beef cubes onto the skewers, pushing them close together with all the fat facing the same way.
3. Slide a whole bay leaf in between every three or four cubes.
4. Brush the meat lightly with the olive oil.
5. Lay the skewers over the hot coals with the fat side down.
6. Grill for four minutes without moving them, until the fat has crisped and caught in places.
7. Turn the skewers and grill the other side for three to four minutes for medium-rare.
8. Press the centre of a cube with a finger; it should feel springy with a little give.
9. Lift the skewers off the fire and knock them against each other to shake off the excess salt.
10. Rest the espetadas on a warm plate for five minutes.
11. Serve them hanging from a stand or laid on a board, with bolo do caco alongside.