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1995-09-28
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From: Rebecca Radnor <japlady@nwu.edu>
Newsgroups: rec.food.recipes,rec.food.cooking
Subject: Grilled Skewers of Beef with Garlic and Bay Leaves
Date: 6 Dec 1994 15:03:56 -0500
Organization: Duke University, Durham, NC, USA
Message-ID: <3c2g3c$bil@news.duke.edu>
GRILLED SKEWERS OF BEEF WITH GARLIC AND BAY LEAVES (ESPETADA)
Preparation time: 15 minutes
Marinating time: 2 to 24 hours
Cooking time: 10 minutes
Yield: 6 to 8 servings
Adapted from "The Food of Portugal."
3 pounds beef tenderloin, cut into 1-inch cubes
4 large garlic cloves, finely slivered
4 large bay leaves, crumbled
1/3 cup melted unsalted butter
1 tablespoon olive oil
1/2 teaspoon each: freshly ground black pepper, salt
1. Place all ingredients in a shallow baking dish and toss well. Let
marinate in the refrigerator 2 hours or up to 2 days, tossing the mixture
occasionally. Let stand at room temperature while preparing the grill.
2. Thread the beef on 6 or 8 long metal skewers, dividing the total amount
evenly. Heat the marinade in a small saucepan 2 to 3 minutes, brush lightly
over the espetada.
3. Cook by one of the following methods:
Over charcoal: Pour the remaining marinade into a small heavy saucepan and
set at the edge of a grill, adjusted so that it is about 5 inches above
white-hot coals. Lay the skewered beef on the grill and cook, turning
often, about 5 minutes for very rare, 7 minutes for rare, and 9 to 10 for
medium-rare, brushing frequently with marinade.
In the broiler: Lay the skewers on a lightly greased broiler pan, place 5
to 6 inches from the heat, then broil, turning frequently, about 6 minutes
for very rare, 8 minutes for rare, and 10 for medium-rare. Brush frequently
with marinade.