This Portuguese favourite is often served with traditional Bolo de Cacau bread.
- Yields: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 10 mins
1 head garlic, peeled and roasted
6 bay leaves torn into pieces
½ C (125 ml) olive oil
2 Tbsp (30 ml) red wine
2 Tbsp (30 ml) red wine vinegar
crushed black pepper
4 kg beef loin or rump, cut into 4 -5 cm cubes (fat trimmed)
6 – 8 full bay leaves
4 bay leaf branches or long steel skewers
Combine the roasted garlic, torn bay leaves, olive oil, red wine, vinegar, pepper and a little salt. Rub the meat cubes generously with this mixture and leave to marinate for at least 4 hours.
Skewer the meat cubes onto the branches or metal skewers; ensure enough space is left at the end of the skewer for handling. Rub the skewered meat with a little extra coarse salt before cooking.
Braai the skewers over a hot fire or grill; while cooking, brush the meat with marinade and rotate continuously. Cook meat to desired doneness.
Removed from the heat and allow to rest for a few minutes. Remove the meat from skewers and arrange on a serving platter. Serve with traditional Bolo de Cacau, or fresh Portuguese rolls.