Portuguese Trinchado Recipes

PORTUGUESE TRINCHADO RECIPE

Portuguese Trinchado Recipe image

Spicy South African Portuguese Braised Beef Common with peasant food, the origin of such a dish is hard to verify. It's believed to be popular in South Africa because of the Portuguese immigration from nearby Angola and Mozambique. The dish is traditionally served with a heap of chips (French fries) or Portuguese rolls.

Provided by johan.wasserman

Categories One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 -3 tablespoons Worcestershire sauce or 2 -3 tablespoons soy sauce
1 -2 tablespoon balsamic vinegar
3 tablespoons margarine
3 tablespoons olive oil
1 kg cubed beef
2 large onions, chopped
3 -4 small hot red chili peppers, stemmed and chopped (retain the seeds)
6 -8 garlic cloves, minced
3 tablespoons flour
1 cup beef stock
1 cup red wine or 1/2 cup brandy
2 bay leaves
1 tablespoon sugar
salt & freshly ground black pepper
bread, for dunking

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.

Nutrition Facts : Calories 1996, Fat 196.3, SaturatedFat 76.9, Cholesterol 247.5, Sodium 481.1, Carbohydrate 22.5, Fiber 1.9, Sugar 9.6, Protein 23.6

BEEF TRINCHADO

BEEF TRINCHADO image

Categories Beef Quick & Easy Wheat/Gluten-Free Simmer

Yield 4 people

Number Of Ingredients 15

Ingredients

15 ml butter
15 ml olive oil
900 g beef rump or fillet, cubed into 1 inch pieces
2 large onions, chopped
3 red chillies, chopped or 2 tsps piri-piri spice
8 garlic cloves, roughly chopped
250 ml rich beef stock
375 ml red wine or 1/2 glass of brandy/dry sherry
1 bay leaf
fresh rosemary
1tsp cornflour, mixed to a paste with cold water
125 ml cream
salt and freshly ground pepper to taste
finely grated lemon peel
100 g kalamata olives

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.

TRINCADO AFRICAN BEEF STEW - PORTUGAL

Trincado African Beef Stew - Portugal image

This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins, who states: this recipe is adapted from Patrick Fish in South Africa. I have had many requests for this Portuguese inspired African beef stew which is similar to the Azorean braised beef.

Provided by Baby Kato

Categories Meat

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 tablespoons butter
2 1/2 lbs beef, rump roast, cut into 1-inch cubes
2 cups Spanish onions, coarsely chopped
1 -2 tablespoon hot pepper paste (may sub chopped, stemmed chili peppers, or hot sauce)
4 garlic cloves, smashed
1 bay leaf
2 cups red wine (or 1 cup wine and 1 cup water or beef stock)
24 black olives
1/4 cup flour (mixed with 1/4 cup water)
1 teaspoon salt, coarse sea salt
1/2 teaspoon black pepper, freshly ground

Steps:

Melt the butter into the oil using a heavy bottom dutch-oven pot, working in small batches, brown the cubes on beef on all sides and transfer to a plate.
Toss the onions into the pan drippings and saute until lightly golden to bring out the flavor of the onions then mix in the hot pepper sauce or other hot chili ingredient you are using, to your taste along with the garlic and bay leaf.
Cook 1 minute until it becomes aromatic, then return the meat to the pot, along with the olives. Pour in the wine or combination so that it just comes over the meat.
Bring to a boil over medium -high heat, reduce the heat to medium-low and cover and simmer for 1 hour.
Add the seasoning of salt and pepper, keeping in mind that the olives will add salt as well.
Mix the flour with cold water, making a slurry and stir into the pan, cover and simmer for 1/2 - 1 hour more, until very tender.
This dish is usually served with fried potatoes and chunks of bread for dipping in the sauce.

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