Madeiran Beef Skewers
Ingredients
- 1,000 gBeef rump steak (cut into large cubes)
- 6 pcGarlic (coarsely minced)
- 10 pcBay leaf (crushed)
- 2 tbspGray sea salt
- 1 tspBlack pepper ground
- 50 gUnsalted butter (cold)
- 4 pcFresh bay leaf branches (sharpened to be used as skewers)
Method
Large cubes of beef cooked rare, seared by fire and infused with fresh bay leaves. The meat stays juicy under a crust of grey salt, with that characteristic wood-fired smoke aroma.
- 1
Cut the rumsteak into regular 4 to 5 cm cubes. You need volume so the outside grills without the center overcooking.
- 2
In a large dish, vigorously rub the meat with minced garlic, crushed bay leaves, and pepper. Let the meat soak up these essential oils.
- 3
Thread the cubes onto bay leaf branches (or metal skewers). Just before placing on the grill, roll the skewers in grey sea salt. The salt should crunch under your fingers.
- 4
Place over very hot coals. The meat must sear instantly. Turn regularly to get a uniform brown crust. Allow 10 minutes for rare cooking.
- 5
Remove from heat. Rub the pieces with fresh butter to glaze the meat. Let rest for 2 minutes so the fibers relax and the juices redistribute.
Frequently asked questions
How do you get this dish right?
- Never salt in advance, the salt would draw out the moisture and you'd lose juiciness.
- If using metal skewers, make sure they are very hot before threading the meat to sear the center.
How long does this dish keep?
Consume immediately after cooking. Grilled beef does not reheat well as it toughens the fibers.
