Beef Trinchado Recipes

TRINCHADO | SPICY SOUTH AFRICAN BEEF

Steps:

• Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and oil. Once the butter is melted and sizzling, add the beef cubes in 4 or 5 batches and brown well on all sides. Don't crowd the pan or rush this step; this is what gives the dish its flavor. Remove the cubes with a slotted spoon to a warm plate and set aside.
• Pour in the stock and red wine (or brandy). Stir until the sauce thickens a bit, about 3 minutes. Add the bay leaf, olives, browned beef cubes and any juices that may have accumulated on the plate. Bring to a boil, reduce the heat to low and simmer, covered, for 1 1/2 to 2 1/2 hours. Check every 15 minutes or so until the meat is very tender.
• To serve, season the trinchado with salt and pepper and scoop it into a large bowl. Top it with fries or serve them on the side. Have lots of bread on hand for dunking. Originally published October 20, 2002.

BEEF TRINCHADO

Steps:

• Heat the butter and oil in a heavy-based saucepan and brown the beef cubes to your desired preference. Medium rare is usually best for this dish. Remove from the pan and set aside to rest. Reduce the heat and sauté the onions and chillies/piri-piri spice until tender and fragrant. Add the garlic and sauté for 1 minute. Add the stock and wine. Bring to boil and stir continually. Add the bay leaf and a few sprigs of fresh rosemary. Add the cornflour paste and simmer until sauce thickens sufficiently to coat the back of a spoon. Return the meat cubes to the pan, add the cream and stir through. Season well with salt and freshly ground black pepper, fresh lemon peel and extra rosemary.

PORTUGUESE TRINCHADO RECIPE

Steps:

• Marinate the beef in a mixture of Worcestershire sauce (or soy sauce) and soy sauce for between 30 - 60 minutes. This will ensure that even the tougher cuts of meat are tender once cooked. Rinse marinade off meat before browning.
• In a large saucepan, heat 1 tablespoon margarine and 1 tablespoon oil. When the margarine is melted and sizzling, add about ¼ of the beef and brown well. Remove the beef cubes from saucepan, place in a bowl and set aside. Repeat with the remainder of beef, but in batches. Add 1 tablespoon margarine and 1 tablespoon oil between the batches as needed. Each batch should brown for about 3 - 4 minutes so the juices are sealed within the cubes.
• Reduce heat and add the onions, chili and their seeds, and cook for about 5 minutes, or until soft. Add the garlic and cook for another minute or so. Sprinkle the flour over the onion/garlic mixture and stir for about 2 minutes or until thick.
• Add the stock, red wine (or brandy) and bay leaves. Stir until the sauce thickens and simmer for about 10 minutes.
• Add the beef cubes together with any juices that may be in the bowl. Leave to simmer for about 20 minutes or until beef is tender and cooked. Season with salt and pepper.
• Serve in bowls with fresh bread rolls and/or fries.