Bay Leaf Espetada

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


  1. Rub loin of beef  with garlic and marinade overnight in olive oil and red wine
  2. Remove leaves off Bay leaf branches and skewer chunks of beef onto branch , pieces can touch
  3. Rub with coarse salt
  4.  SprinkleBayleaves onto a hot wood charcoal fire, and place espetada 4 to 6 inches above fire
  5. Cook until medium, traditionally not a rare meat dish!


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