On the island of Madeira, where bay laurel trees are abundant, meat is sometimes threaded onto the thin, fragrant branches for roasting. If you do not have access to your own bay laurel tree, ordinary wooden skewers will do.
Serve with milho frito, french fries, or bolo do caco.
What You Will Need
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Ingredients
- 2 tsp. kosher salt
- 3 garlic cloves, coarsely chopped
- 1 dried bay leaf, pulverized to a powder
- 1 1⁄2 lb. beef tenderloin, cut into 2-inch cubes
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Instructions
Step 1
Preheat a charcoal grill or a broiler to high heat or an oven to 500°. If using a grill, soak 4 bamboo skewers in hot water for 20 minutes.
Step 2
In a small bowl, combine the salt, garlic, and powdered bay leaf. Thread the meat on the skewers without crowding, about 4 pieces per skewer. When the grill, broiler, or oven is hot, cook the meat, stirring occasionally if cooking over a grill, until it is has reached your desired doneness (an internal temperature of 115° for medium rare) 2-3 minutes on each side. Remove from the grill, broiler, or oven and serve hot with milho frito, french fries, or bolo do caco.
- Preheat a charcoal grill or a broiler to high heat or an oven to 500°. If using a grill, soak 4 bamboo skewers in hot water for 20 minutes.
- In a small bowl, combine the salt, garlic, and powdered bay leaf. Thread the meat on the skewers without crowding, about 4 pieces per skewer. When the grill, broiler, or oven is hot, cook the meat, stirring occasionally if cooking over a grill, until it is has reached your desired doneness (an internal temperature of 115° for medium rare) 2-3 minutes on each side. Remove from the grill, broiler, or oven and serve hot with milho frito, french fries, or bolo do caco.
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