Espetada Madeirense

Ingredients

• 1.2 kgbeef chuck — cut into large cubes
• 6 clovesgarlic — crushed
• 4bay leaves — torn between the cubes
• 4 tbspcoarse sea salt — rubbed in an hour ahead
• 100 mlMadeira wine
• 60 gbutter — melted over the skewers
• 4bay laurel skewers
• 4bolo do caco — to serve

Method

1. Begin by cutting the 1.2 kg beef chuck into large, even cubes, about 4 cm each. This ensures even cooking and allows the marinade to penetrate well. Place the beef cubes in a large mixing bowl.
2. Crush 6 cloves of garlic and add them to the bowl with the beef. Tear 4 bay leaves into smaller pieces and add them as well. Sprinkle 4 tbsp of coarse sea salt over the meat, and pour in 100 ml of Madeira wine. Mix everything thoroughly, ensuring each piece of beef is well coated. Cover the bowl and let it marinate in the refrigerator overnight to allow the flavors to fully develop.
3. The next day, remove the beef from the marinade and let it come to room temperature. This step is crucial for even cooking. Thread the beef cubes onto 4 bay laurel skewers, leaving a little space between each piece to ensure they cook evenly.
4. Heat a large cast-iron skillet over medium-high heat. Add a generous amount of olive oil, enough to coat the bottom of the pan. Once the oil is shimmering, add the skewers in batches, ensuring not to overcrowd the pan. Brown the beef on all sides until a rich, golden crust forms, about 3-4 minutes per side. Remove the skewers and set them aside.
5. In the same skillet, reduce the heat to medium and add 60 g of butter. Once melted, add the remaining garlic from the marinade and any onion pieces if present. Cook until the garlic is fragrant and golden, about 2 minutes. Remove the skillet from the heat and stir in a pinch of paprika, if desired, to add a subtle smokiness.
6. Return the skillet to the heat and pour in any remaining marinade. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, incorporating them into the sauce. This will add depth of flavor to the dish.
7. Lower the heat to a gentle simmer and return the skewers to the skillet. Cover and cook for about 20-30 minutes, or until the beef is tender and easily pierced with a fork. Taste the sauce and adjust the seasoning with more salt if needed.
8. Serve the Espetada Madeirense hot, directly from the skewers, alongside 4 bolo do caco. The bread will soak up the flavorful juices, making it a perfect accompaniment to the tender, aromatic beef.