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Brief Overview
Espetada is one of Portugal’s most celebrated dishes, especially in Madeira where it is deeply woven into the island’s food culture. These generous chunks of beef, seasoned simply and grilled over hot coals, create a meal that is both rustic and full of character.
What makes Espetada special is the way it brings people together. It is a dish made for sharing, often cooked outdoors during family gatherings or village festivals. The sight and aroma of sizzling skewers instantly set the tone for celebration.
The flavour is bold yet uncomplicated, allowing the quality of the meat to take centre stage. With every bite, you taste smoky char from the grill and the depth of seasoning that has seeped into the tender beef.
What Is Espetada?
Espetada is essentially beef skewers cooked over an open flame. Large cubes of beef are marinated or simply seasoned with coarse salt, garlic, and bay leaves before being threaded onto a skewer, often a long stick of bay laurel wood.
The skewers are then grilled over charcoal until the outside develops a crisp, smoky crust while the inside stays juicy. In Madeira, they are often hung vertically to cook, letting the juices baste the meat naturally.
It is typically served with simple sides such as milho frito, which are golden cubes of fried cornmeal, or crusty bread to soak up the juices. The dish is hearty yet balanced, perfect for slow, communal meals.
Ingredients and Taste
The key ingredient is good quality beef, often from tender cuts that can handle high heat without losing moisture. Coarse sea salt is essential, not only for seasoning but for drawing out the meat’s natural flavour.
Garlic is used for its warmth and fragrance, while bay leaves bring a subtle herbal note. When cooked over wood or charcoal, the meat takes on a deep smokiness that lingers with every bite.
The taste is robust, savoury, and satisfying. Each mouthful offers a balance of charred edges and succulent meat. There is a simplicity to it that allows the natural sweetness of the beef to shine through.
A Taste of History
Espetada is most closely associated with Madeira, where cooking meat over open flames has long been a tradition. The use of bay laurel skewers came from the island’s abundance of the tree, adding both practicality and flavour.
Historically, it was a celebratory dish, often prepared during festivals, harvest times, and family gatherings. The method allowed large quantities of meat to be cooked quickly and shared among many people.
Over time, Espetada spread beyond Madeira, finding its way into mainland Portuguese cuisine and even international Portuguese communities. While the presentation may vary, the core remains the same.
Today, it is not only a reminder of Madeira’s culinary heritage but also a symbol of Portuguese hospitality. The smoky aroma, the sizzling skewers, and the act of gathering around a grill make it a dish that continues to unite people.
How to Make Espetada (Beef Skewers)
Espetada is a beloved dish from Madeira in Portugal, featuring chunks of marinated beef grilled on skewers for a smoky, juicy result. Traditionally cooked over wood embers and seasoned simply to let the beef shine, it is best served immediately while still sizzling. See the recipe card at the bottom for printable directions
Ingredients
For the beef skewers
- 1.2 kg beef (sirloin or rump), cut into 4–5 cm cubes
- 4 large garlic cloves, crushed
- 3 tbsp coarse sea salt
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- Freshly ground black pepper, to taste
For serving
- Crusty bread or milho frito (fried cornmeal squares)
- Lemon wedges
Cooking Instructions
Step 1: Prepare the marinade
To begin, place garlic, coarse sea salt, parsley, olive oil, white wine vinegar, and black pepper into a large bowl. Mix well until it forms a fragrant marinade base. Transition to preparing the beef.
Step 2: Marinate the beef
Add beef cubes to the bowl and coat thoroughly in the marinade. Massage the seasoning into the meat for deeper flavour. Cover and refrigerate for at least 2 hours, or preferably overnight. Move to soaking skewers if using wood.
Step 3: Prepare skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using the traditional bay laurel branches, simply strip the leaves but keep some near the handle end for aroma. Transition to skewering.
Step 4: Skewer the beef
Thread the marinated beef cubes onto skewers, leaving slight gaps between pieces for even cooking. Avoid pressing them tightly together to allow heat to circulate. Proceed to preheat the grill.
Step 5: Preheat the grill
Heat a charcoal grill, barbecue, or griddle pan until very hot. For authenticity, use wood embers for a subtle smoky flavour. Prepare to start grilling.
Step 6: Grill the skewers
Place skewers over direct heat. Grill for 2–4 minutes per side, turning regularly, until the beef is browned outside yet still juicy inside. Adjust cooking time for desired doneness. Transition to resting the meat.
Step 7: Rest the beef
Once grilled, transfer skewers to a plate and rest for 3–4 minutes. This allows juices to redistribute and keeps the meat tender. Move to final serving.
Final Step: Serve hot
Serve Espetada directly on the skewers with crusty bread or milho frito. Garnish with lemon wedges and extra parsley if desired. Presentation tip: Hang skewers vertically on a serving stand for a traditional Madeiran look.
Variations and substitutions
- Substitute sirloin with ribeye for richer marbling and flavour.
- Bay laurel skewers can be replaced with metal skewers if unavailable.
- White wine vinegar can be swapped with mild red wine vinegar for a deeper taste.
- For those without a grill, use a heavy cast iron pan on high heat for a close result.
Cooking Tips for Perfect Espetada
- Choose well marbled beef for juicier results.
- Avoid salting the meat too early unless marinating, as salt draws out moisture.
- Keep the grill very hot to sear the beef and lock in juices.
- Turn skewers frequently for even cooking and colour.
Portuguese Espetada (Beef Skewers)
Ingredients
For the beef skewers
- 1.2 kg beef sirloin or rump, cut into 4–5 cm cubes
- 4 large garlic cloves crushed
- 3 tbsp coarse sea salt
- 2 tbsp fresh parsley finely chopped
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- Freshly ground black pepper to taste
For serving
- Crusty bread or milho frito fried cornmeal squares
- Lemon wedges
Instructions
- To begin, place garlic, coarse sea salt, parsley, olive oil, white wine vinegar, and black pepper into a large bowl. Mix well until it forms a fragrant marinade base. Transition to preparing the beef.
- Add beef cubes to the bowl and coat thoroughly in the marinade. Massage the seasoning into the meat for deeper flavour. Cover and refrigerate for at least 2 hours, or preferably overnight. Move to soaking skewers if using wood.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using the traditional bay laurel branches, simply strip the leaves but keep some near the handle end for aroma. Transition to skewering.
- Thread the marinated beef cubes onto skewers, leaving slight gaps between pieces for even cooking. Avoid pressing them tightly together to allow heat to circulate. Proceed to preheat the grill.
- Heat a charcoal grill, barbecue, or griddle pan until very hot. For authenticity, use wood embers for a subtle smoky flavour. Prepare to start grilling.
- Place skewers over direct heat. Grill for 2–4 minutes per side, turning regularly, until the beef is browned outside yet still juicy inside. Adjust cooking time for desired doneness. Transition to resting the meat.
- Once grilled, transfer skewers to a plate and rest for 3–4 minutes. This allows juices to redistribute and keeps the meat tender. Move to final serving.
- Serve Espetada directly on the skewers with crusty bread or milho frito. Garnish with lemon wedges and extra parsley if desired. Presentation tip: Hang skewers vertically on a serving stand for a traditional Madeiran look.
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