Provincetown Portuguese Cookbook

Traditional Portuguese foods, beloved by locals and adopted by washashores| Home | Foreword | Table of Contents |

Vino Verde | Appetizers | Linguica | Breads | Soups | Fish | Meat | Sweets | Extras | Order Form

Meat Carne   Partridges Alcântara | Pork with Clams | Minho Style | Pork Chops with Port Wine Sauce | Pork Stuffed with Clams | Baked Smoked Shoulder and Rice | Portuguese Chicken | Empanada de Galinha | Chicken with Peas | Louise's Portuguese Paella | Portuguese Skewers of Beef | Chuck Roast | Chuck Roast Portuguese Style | Alcatra à la Rita | Alcatra à Moda Mariana | Mariana's Portuguese Style Chuck Roast | Feijoada | Cocoila

Portuguese Skewers of Beef Espetada Louise Malaquias De Silva 3 lbs. beef tenderloin, cut into 1 inch cubes 4 large garlic cloves, peeled and finely minced 4 large bay leaves, crumbled 1/3 cup melted, unsalted butter 1 tbsp. olive oil 1/2 tsp. ground black pepper 1/2 tsp. salt   Place all the ingredients together in a shallow dish and toss together well. Let stand at room temperature for at least 2 hours or marinate for 24 hours in the refrigerator. Thread the beef on 6 long skewers. Heat the marinade for 2 to 3 minutes. Brush on the beef lightly. Broil or grill to desired doneness. Serves 6.