Espetada a madeirense (shepherd's spear Madeira style)
very easy
75 mins
75 mins
Ingredients
- 400 ml Vegetable broth
- 400 ml Milk
- 100 g Butter
- 7-10 Tbsp Salt
- 200 g Polenta (corn semolina)
- 4 fresh branches of bay leaf as a substitute 4 long shashlik skewers and approx. 18 fresh bay leaves (26-28 cm long)
- 10 large cloves of garlic
- 10 TABLESPOONS Olive oil
- 800 g Rump steak in one piece
- 7-10 Tbsp coarse sea salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Oil
Directions
- 1
Bring the stock, milk, 40 g butter and 1 teaspoon salt to the boil in a saucepan. Slowly pour in polenta while stirring and bring to the boil. Leave to swell for 5-10 minutes on the switched off hotplate. Stir in between. Spread the hot mixture about 1 1/2 cm thick to a rectangle (about 20 x 24 cm) on an oiled baking tray. Let it cool down for about 1 hour
- 2
Wash the bay branches, shake well dry and pluck the leaves, except for the tufts at the end of the stem. Cut 6 large plucked bay leaves finely. Dry the remaining leaves and use them for other purposes. Peel and chop the garlic. Place the chopped bay leaves and garlic in a mortar and crush finely, almost mushy. Finally, stir in approx. 2 tbsp. oil
- 3
Dab the meat dry and cut it into cubes of about 3 cm and place them on the laurel branches. If necessary, prick holes through the meat cubes with a skewer. Make sure to turn the fat side of the meat cubes to the same side. Possibly put the skewers in a cool place
- 4
Cut polenta into approx. 30 cubes (approx. 4 x 4 cm). Heat 40 g butter and 2 tbsp. oil in a frying pan, fry polenta in 2-3 portions while turning it golden brown. Add the remaining butter (20 g) and about 3 tbsp. oil bit by bit
- 5
3
- 6
Waiting time approx. 30 minutes
Nutrition Facts
890 kcal
44 g
56 g
52 g
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