1 kg beef rump or sirloin (cut into large cubes, about 4–5 cm each)
4–5 large garlic cloves (crushed)
1 fresh bay leaf (torn in half)
½ cup good dry red wine
2 tbsp olive oil
1 tbsp red wine vinegar (for brightness)
1 tsp coarse salt (traditional is coarse sea salt sprinkled before grilling)
1 tsp freshly cracked black pepper
2 sprigs fresh rosemary (optional but aromatic)
Method
Prepare the Marinade In a large bowl, combine the red wine, olive oil, vinegar, garlic, bay leaf, rosemary, salt, and pepper. Mix well.
Marinate the Beef Add the beef cubes to the bowl, coating them thoroughly. Cover and refrigerate for at least 4 hours (overnight for best results).
Skewer the Beef Thread the beef cubes snugly together, placing a bayleaf between every cube.
Grill Preheat a braai or grill to high heat. Grill the skewers directly over the coals until seared on the outside but still juicy inside (about 3–4 minutes per side for medium-rare).
Finish & Serve Just before serving, sprinkle extra coarse sea salt over the beef. Add a foil pocket of garlic butter on top that melts down and drips over some crispy potato wedges.
Beef Espetada with Red Wine Marinade
Beef Espetada with Red Wine Marinade
Ingredients (serves 4)
1 kg beef rump or sirloin (cut into large cubes, about 4–5 cm each)
4–5 large garlic cloves (crushed)
1 fresh bay leaf (torn in half)
½ cup good dry red wine
2 tbsp olive oil
1 tbsp red wine vinegar (for brightness)
1 tsp coarse salt (traditional is coarse sea salt sprinkled before grilling)
1 tsp freshly cracked black pepper
2 sprigs fresh rosemary (optional but aromatic)
Method
Prepare the Marinade In a large bowl, combine the red wine, olive oil, vinegar, garlic, bay leaf, rosemary, salt, and pepper. Mix well.
Marinate the Beef Add the beef cubes to the bowl, coating them thoroughly. Cover and refrigerate for at least 4 hours (overnight for best results).
Skewer the Beef Thread the beef cubes snugly together, placing a bayleaf between every cube.
Grill Preheat a braai or grill to high heat. Grill the skewers directly over the coals until seared on the outside but still juicy inside (about 3–4 minutes per side for medium-rare).
Finish & Serve Just before serving, sprinkle extra coarse sea salt over the beef. Add a foil pocket of garlic butter on top that melts down and drips over some crispy potato wedges.
