1kg of beef fillet, sirloin or top rump
2 Tbs lemon juice
2 Garlic clove chopped finely
Coarse sea salt to taste
Freshly grounded black pepper
1 Cut the beef into chunks of 2cm square and marinated with the lemon juice, garlic, salt and pepper. Let marinated for 1 – 2 hours or overnight.
2 Place the meat into skewers – about 4 to 5 chunks per skewer and then under a hot grill or barbecue.
3 Roast it slowly.
4 Serve the meat as you would prefer, rare, medium rare or well done.
5 When barbecuing larger cuts of meat, cut outside parts already brown and serve – keep rare beef on grill or barbecue and baste with marinate juices to keep meat juicy.
Bel’s tips: Served with Brazilian rice, vinaigrette and farofa.