Portuguese beef espetado

Portuguese beef espetado

From
Posh Kebabs
Serves
4
Cooking time
30 mins

These delicious Portuguese beef skewers are so tender. Traditionally served in bread rolls or on top of baked polenta, however you serve them, make sure you keep all of the pan juices for mopping and soaking up.

Ingredients

Quantity Ingredient
500g sirloin steak, cut into 2cm cubes
100ml red wine
1 onion, grated
1 garlic cloves, chopped
1 teaspoon salt
12 fresh bay leaves
knob butter

For the polenta

Quantity Ingredient
175g instant polenta
50g finely grated parmesan
100g vine cherry tomatoes, halved
salt
freshly ground black pepper
handful chopped flat-leaf parsley, to serve

Method

  1. Put the steak into a large bowl and cover with the wine, onion, garlic, and salt. Crush 4 of the bay leaves and add them to the bowl, stir well, cover, and chill for at least 2 hours; if you have time, leave the meat to marinate overnight.
  2. Remove the meat from the fridge, lift the beef from the marinade, shaking off any excess juices but reserving the marinade, then thread the cubes of steak onto 8 small skewers, alternating with pieces of bay leaf. Allow the skewers to come to room temperature.
  3. Meanwhile, make the polenta. Bring 750ml water to the boil. Once boiling, stir continuously with a wooden spoon and gradually add the polenta. Lower the heat, then cook, stirring frequently, for 10 minutes. Remove from the heat and stir in most of the Parmesan along with lots of salt and black pepper.
  4. Spoon the polenta into a lightly greased baking tray and flatten with the back of the spoon. Dot the tomatoes over the surface and gently push them into the polenta. Cover with the remaining Parmesan and set aside. Preheat the grill to high.
  5. Heat a large frying pan over a high heat and cook the skewers for 6 minutes, turning frequently until brown and cooked to your liking. Pour the reserved marinade into the pan along with the butter and shake the pan to emulsify the sauce. Remove from the heat and allow to rest for 5 minutes.
  6. Grill the polenta for 2–3 minutes to melt the cheese and soften the tomatoes. Cut into slices and serve the beef skewers on top along with any cooking juices spooned over. Scatter with the parsley.
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