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Dried bay leaves bring layers of flavor to Portuguese-style beef skewers
MADEIRA, PORTUGAL, JUN 30 – Christopher Kimball’s recipe enhances Portuguese-style beef skewers by seasoning with pulverized bay leaves, which add menthol notes and aroma that improve the meat’s flavor before grilling.
- Milk Street shared a recipe inspired by Madeira’s traditional espetadas, featuring beef cubes seasoned with a blend of ground dried bay leaves, garlic, and olive oil, threaded onto metal skewers, and grilled over charcoal or gas.
- The recipe builds on traditional Portuguese espetadas made by threading beef onto bay branches and grilling over embers, but streamlines this method using seasoned salt and tomatoes.
- The beef is seasoned with a mix of pulverized bay leaves, kosher salt, black pepper, garlic, and olive oil, then grilled uncovered until the center reaches 125°F for medium-rare over 10 to 14 minutes total.
- A Madeira wine reduction is simmered to 2 tablespoons, then emulsified with chilled butter, and the grilled beef is removed from skewers and drizzled with the sauce before serving.
- This recipe takes about 45 minutes plus grill preparation, serves 4 to 6 people, and recommends using affordable nonvintage Madeira and common beef cuts like sirloin tips or flat iron steak.
21 Articles
21 Articles
The Mercury news
Santa Cruz SentinelDried bay leaves bring layers of flavor to beef skewers
By Christopher Kimball | Milk Street On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its unique menthol notes while also releasing a heady aroma. In this streamlined take on espatadas from our cookbook ” Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we pulverize dried bay leav…
Portuguese-style beef skewers have layers of flavor
On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its unique menthol notes while…
Dried bay adds flavor to Portuguese-style beef skewers
On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its unique menthol notes while ...
Winnipeg Free Press
Dried bay leaves bring layers of flavor to Portuguese-style beef skewers
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