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Grilled beef kebabs with Madeira, bay leaf, and garlic from The New Portuguese Table: Exciting Flavors from Europe's Western Coast by David Leite and Nuno Correia

  • bay leaves
  • Madeira wine
  • beef rib-eye roast

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Notes about this recipe

  • L.Nightshade on November 04, 2013

    We're away for the weekend and didn't bring madeira, so I had to make a substitution. For some reason, we had several bottles of sherry here, and since the recipe called for a dry madeira, I used a mix of fino and oloroso. Sadly, as good as the marinade was, our meat wasn't the best. Supposedly sirloin from the local grocery here, it didn't meet our expectations. Like any dish, the quality of the meat is crucial. I'd like to try this again with madeira and a better piece of meat.

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