Cape Verde Espetada - Portuguese Food Recipe | Cook Now

Ever dreamed of a culinary escape to the sun-drenched islands of Cape Verde? While many `portuguese food recipes` feature espetada, today we're diving into a truly special version: the Cape Verde Espetada. This isn't just another `portuguese dish recipe`; it's a vibrant, flavorful `african food recipe` that brings the heart of Cape Verdean cuisine right to your kitchen. Forget everything you thought you knew about `portugal food recipes` and get ready for tender, succulent `meat dish recipes` bursting with simple yet powerful flavors. We'll show you how to `cook with beef` like a pro, creating perfectly marinated `portugal dishes recipe` skewers that will become your new go-to for `recipes using meat`. Get ready to explore the unique traditions of `portuguese cuisine recipes` with our definitive guide to making authentic Cape Verde Espetada – a true delight for anyone `cooking with meat`!

Ingredients

• 2 lbs beef, such as sirloin, tenderloin, or rump, cut into 1.5-inch cubes
• 8-10 fresh bay leaves (or good quality dried bay leaves, rehydrated slightly)
• 6 cloves garlic, minced or crushed
• 2 tablespoons coarse sea salt
• 1 tablespoon olive oil (plus extra for brushing grill grates)
• Wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes before use)

Directions

1. Prepare the Beef: Pat the beef cubes dry with paper towels. In a large bowl, combine the minced garlic and coarse sea salt. Rub this mixture generously all over the beef cubes. This traditional garlic-salt rub is key to the authentic flavor!
2. Marinate: Add the olive oil to the beef and toss to coat. Place 2-3 bay leaves in with the beef. Cover the bowl and refrigerate for at least 2 hours, or ideally, overnight (8-12 hours) for maximum flavor penetration and a truly tender result.
3. Skewer the Meat: Once marinated, thread the beef cubes onto your skewers. A traditional tip for Espetada is to thread the cubes so any small pieces of fat are mostly on one side of the skewer. This allows the fat to render and baste the meat as it cooks, keeping it wonderfully juicy. Alternate beef cubes with fresh bay leaves between them for added flavor and aroma.
4. Preheat Grill: Preheat your grill (charcoal or gas) to medium-high heat (around 400-450°F / 200-230°C). If using charcoal, ensure the coals are ash-covered and glowing. Lightly oil the grill grates to prevent sticking.
5. Grill the Espetada: Place the skewers on the hot grill. Cook for 3-4 minutes per side, turning occasionally, until a beautiful crust forms and the internal temperature reaches your desired doneness.
   1. Rare: 125-130°F (52-54°C)
   2. Medium-Rare: 130-135°F (54-57°C)
   3. Medium: 135-140°F (57-60°C)
   4. For a true Cape Verdean experience, medium-rare to medium is often preferred, keeping the beef juicy and tender without being overcooked.
6. Rest and Serve: Once cooked, remove the skewers from the grill and let them rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful. Serve hot with your favorite side dishes!