Recipe - Grilled Skewers Of Beef Wgarlic And Bay L

3 pound Beef tenderloin; cut into
1inch cubes
4 Cloves (large) garlic;
finely slivered
4 Bay leaves (large); crumbled
1/3 cup Melted unsalted butter
1 tablespoon Olive oil
One half teaspoon Freshly ground black pepper
One half teaspoon Salt

Adapted from "The Food of Portugal."

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:

A. 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
whitehot 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
mediumrare, brushing frequently with marinade.

B. 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 mediumrare. Brush
frequently with marinade.

REBECCA RADNOR JAPLADY@NWU.EDU

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