On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and ...

In a medium bowl, combine 2 teaspoons of the bay salt, 1 tablespoon of garlic and 1 tablespoon oil, then mash with a fork until combined. Add the beef and toss, rubbing the seasonings into the meat.

Add the remaining 1½ teaspoons garlic and cook, stirring, until fragrant and sizzling, about 10 seconds. Add the Madeira and bring to a simmer, then reduce to low and cook, stirring, until ...

Ingredients: 10 dried bay leaves, crumbled. Kosher salt and ground black pepper. 6 medium garlic cloves, finely grated (about 1½ tablespoons) 1 tablespoon plus 2 teaspoons extra-virgin olive oil ...

Espetada-Style Grilled Garlic and Bay Beef Skewers. Servings: 4 to 6. 10 dried bay leaves, crumbled. Kosher salt and ground black pepper. 6 medium garlic cloves, finely grated (about 1 1/2 ...

Add the remaining 1½ teaspoons garlic and cook, stirring, until fragrant and sizzling, about 10 seconds. Add the Madeira and bring to a simmer, then reduce to low and cook, stirring, until ...

In a medium bowl, combine 2 teaspoons of the bay salt, 1 tablespoon of garlic and 1 tablespoon oil, then mash with a fork until combined. Add the beef and toss, rubbing the seasonings into the meat.

Add the remaining 1½ teaspoons garlic and cook, stirring, until fragrant and sizzling, about 10 seconds. Add the Madeira and bring to a simmer, then reduce to low and cook, stirring, until ...