To infuse even more flavour into the beef, marinate the rump in the refrigerator overnight.
To make the marinade, heat a splash of olive oil in a frying pan over a medium-high heat and fry the onions for a few minutes, stirring occasionally until golden
Add the paprika, garlic and chilli (only use half the chilli if you don’t want it too spicy) and cook for a few minutes until fragrant.
Lower the heat to medium, pour in the balsamic vinegar and simmer until it is reduced by half. Then stir in the beef stock and vanilla essence and cook for a further 2 minutes.
Remove the pan from the heat and stir in the bay leaves, fresh parsley and salt. Set aside to cool and pour into a zip lock bag.
Slice the rump into 5cm cubes, transfer to the zip lock bag with the cooled marinade and turn to coat. Place in the refrigerator for 2 to 4 hours to marinate, the longer the better.
Remove the rump from the marinade (keeping the sauce for later) and prepare the kebabs by threading the beef cubes onto extra thick skewers.
Grill the skewers on a hot fire and baste the meat with the leftover marinade. Turn to cook on all sides to your preferred doneness; it will take approximately 8 - 10 minutes for medium-rare which is recommended.
Serve these spicy Espetada skewers with dressed salad leaves and fresh Portuguese rolls.