Madeira Beef Skewers with Garlic, Bay and Coarse Salt

What you need

• 1 kg (2.2 lb) beef sirloin or rump, with its fat left on
• 2 heads of garlic, cloves separated, skins on
• 1 bunch fresh bay leaves, about 12 leaves
• 2 tbsp coarse sea salt

Method

Restated from the original video

1. 1

   Light a charcoal grill and let it burn down to glowing embers, or heat a gas grill to high.

2. 2

   If using wooden skewers or bay branches, soak them in water for 20 min.

3. 3

   Cut the beef into even cubes of about 4-5 cm (1 1/2-2 in), keeping the fat on.

4. 4

   Crush the garlic, skins and all, in a mortar with the bay leaves until broken into a rough paste.

5. 5

   Add the coarse salt to the mortar and pound briefly to mix.

6. 6

   Thread the cubes onto 4 bay branches or long metal skewers, turning the fatty sides the same way and leaving room at the end to hold them.

7. 7

   Rub the skewered meat all over with the garlic, bay and salt mixture.

8. 8

   Grill over the hot embers, turning often, until browned on all sides and cooked to taste, 10-15 min for medium.

9. 9

   Rest the skewers for 3-5 min, then shake off any loose bits of garlic and bay. Serve hanging from a stand or slid onto a platter.

Imported from ruralea.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.