Rump Tail Espetada
A proper Portuguese-style espetada — rump tail cubes threaded with fresh bay leaves, marinated in garlic and wine vinegar, then cooked over medium coals and finished with a garlic butter baste.
Ingredients
Main
- 1 kg rump tail, cut into 3 cm cubes (leave the fat cap on)
- 6 cloves garlic, crushed
- 15 fresh bay leaves (dried work too), up to 20
- 60 ml olive oil
- 30 ml red wine (or red wine vinegar)
- 15 g coarse sea salt (add just before skewering)
- t t smoked paprika
- 2 g cracked black pepper
- 1 small red chilli, finely chopped (optional)
Finishing Baste
- 40 g butter
- 2 cloves garlic, crushed
Instructions
- 1
Combine garlic, olive oil, red wine, paprika, pepper and chilli in a bowl. Toss the cubes through and coat evenly.
- 2
Cover and marinate in the fridge for 1–3 hours. Pull out 30 minutes before cooking so the meat comes to room temperature.
- 3
Thread the cubes onto metal skewers, alternating with bay leaves every two cubes. Try to position fat edges facing outward so they crisp over the heat.
- 4
Sprinkle the coarse sea salt over the skewers just before they hit the grid.
- 5
Get your coals to medium-hot — good heat but not screaming. Grid height about 10–15 cm above the coals.
- 6
Cook for 8–10 minutes total, turning 3–4 times. You want a good crust with the fat rendered and the bay leaves slightly charred.
- 7
In the last minute, melt 40 g butter with the extra 2 crushed garlic cloves in a small pot on the side of the fire. Brush generously over the skewers.
- 8
Rest under foil for 5 minutes before serving. Serve on the skewers — tradition says you slide the meat off with a piece of crusty bread.
Notes & Tips
Braai tip
Rump tail has brilliant marbling for espetada — don't over-trim. Just remove any silverskin (the silvery membrane) as it goes chewy. The fat is what makes this dish.
Serving suggestion
Pile everything onto a wooden board in the middle of the table. Skewers on top, smashed potatoes alongside, the tomato salad platter next to it with its juices ready to spoon over. A cold beer or a glass of Vinho Verde alongside. Geniet dit.