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Before you jump to Espetada (Meat on a stick) recipe, you may want to read this short interesting healthy tips about
Stamina Raising Treats.
Enjoying healthy foods tends to make all the difference in the way you feel. If we eat more healthy snacks and less of the unhealthy ones we typically feel much better. A piece of pizza will not cause you to feel as healthy as eating a fresh green salad. Sometimes it’s tough to find healthy foods for treats between meals. You can spend numerous hours at the grocery store searching for the right snack foods to help you feel healthy. Here are some healthy snacks which you can use when you need a fast pick me up.
Yogurt is often a snack many individuals take for granted. The fact is, many individuals will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt helps make a wonderful snack, however. It is a protein-rich supply of wholesome minerals and vitamins. Easily digestible, yogurt can also help your digestive tract work appropriately depending upon the culture used to make it. Yogurt unites beautifully with nuts and seeds. It’s an simple way to reduce sugar while still enjoying a tasty snack.
You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Being healthy doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to espetada (meat on a stick) recipe. You can cook espetada (meat on a stick) using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Espetada (Meat on a stick):
- Take 2 kg Rump steak
- Provide 1 whole head of garlic
- You need 200 grams Coarse salt Sea. Lots of it
- Prepare 1 Crushed black pepper, to taste
- Get 1 1/2 cup Madeira wine (Red wine on the drier side)
- Use 20 bay leaves
Steps to make Espetada (Meat on a stick):
- Cut the meat into 50mm pieces, crush the garlic, if the bay leaves is very dry soak in water for about 30min
- In a large, shallow baking dish, rub the cubed beef with garlic paste and crushed black pepper. Add the Madeira and olive oil to marinate. Cover and refrigerate at least 4 hours or overnight
- Cut a slit into each cube of meat and skewer onto skewers. Cubes are allowed to touch each other. Leave about 6″ on the ends of each skewer meat-free, for purposes of handling the skewers when grilling time comes
- Rub espetada generously with salt, but do not fully encrust. Cut Papo secos into halves and line a large serving platter with them. Fire up your grill
- Place your skewers 4 to 6″ directly over a hot wood charcoal fire, put some Bay leaves onto the coals to smoke the meat time to time. We chose to remove the grill grate and be rather rustic. A grill grate, however, will ensure more even cooking. Rugged image or efficiency– take your pick. Brush the meat with marinade as the mood strikes you. Cook until medium or whatever your preference. This is not, I should tell you, a rare-meat dish
- When meat has finished cooking, unskewer directly onto the awaiting platter of bread, covering as much surface area as possible. Dot the still-hot meat with softened butter to let it drip down the meat and soak into the Papo Secos. Let rest for about 5 minutes
- Devour have some hot sauce at hand
The meat was so tender and the flavor was so good. I'd make it again and cut the salt in half. I have eaten Espetadas my whole life. The secret is in the length of time the meat is marinated for. Espetada: Meat-on-a-stick - This brings back such wonderful memories of my Dad cooking Carne Espetada - Lovexo.
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