Bay Leaf Espetada
This dish lends itself to informality, a Portugese dish that is the forefather of Brazilian Churrasco. Espetada is typically served with skewers of tomato / onion and or zucchini.
2 cups fresh basil leaves, packed
8-9 pounds of beef loin cubed into 2inch pieces
1 whole head of garlic-ground into a paste
Approx 375ml of red wine
125ml extra virgin olive oil
Coarse sea salt
Freshly ground black pepper
Bay leaf branches
- Rub loin of beef with garlic and marinade overnight in olive oil and red wine
- Remove leaves off Bay leaf branches and skewer chunks of beef onto branch , pieces can touch
- Rub with coarse salt
- SprinkleBayleaves onto a hot wood charcoal fire, and place espetada 4 to 6 inches above fire
- Cook until medium, traditionally not a rare meat dish!