Beef Recipe

Recipe: Perfect Trinchado

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Trinchado, a spicy South African braised beef dish, is brimming with flavor from onions, red chile peppers, garlic, beef stock, red wine, and olives. Serve with lots of bread and French fries. Some people request recipes, others demand them, but those who wrote me about trinchado pined for it. You can have Trinchado using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Trinchado

  1. Prepare 1 kg of cubed beef tenderloin or rump steak.
  2. You need 6 tablespoons of butter.
  3. It’s 1 teaspoon of salt.
  4. Prepare 1 teaspoon of black pepper.
  5. You need 1 teaspoon of paprika.
  6. It’s 2 of onions, sliced.
  7. Prepare 5 tablespoons of Worcestershire sauce.
  8. It’s 4-5 of small hot red chili peppers, stemmed and chopped (retain the seeds).
  9. It’s 8 of garlic cloves, minced.
  10. You need 2 tablespoon of flour.
  11. It’s 1 cup of beef stock.
  12. You need 2 cups of Portuguese red wine.
  13. You need to taste of salt and pepper.
  14. You need 4 of bay leaves.
  15. You need 6-8 of Papo Secos (Portuguese bread rolls, for dipping).

Trinchado is a Portuguese word that means "cut up" or "carved" in English. This makes perfect sense because a Trinchado recipe, when followed correctly, is a bowl of cut up or carved meat pieces braised in a spicy or mild Mozambican peri peri sauce. You're already mouth-watering for it, aren't you? Trinchado is a traditional South African braised beef dish with strong Portuguese influences in its origin.

Trinchado step by step

  1. In a bowl, mix together the Worcestershire sauce, chilis, paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Now add the cubed beef and let it marinate for 2.5 hours in the refrigerator to ensure that even the tougher cuts of meat are tender. Rinse marinade off meat and set aside in a bowl..
  2. In a large saucepan on medium to high heat, heat 2 tablespoons of the butter. When the butter is melted and sizzling, add about 1/2 of the beef and brown well..
  3. Remove the beef cubes from the saucepan, place in a bowl and set aside. Add 2 tablespoon of butter and cook the remaining beef until browned. Set aside in the same bowl, or do in more steps depends on your saucepan size..
  4. Once done cooking the beef, reduce the heat and add the final tablespoon of butter and sliced onion 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 to your liking (my preference is not to thick).
  5. Add the set aside marinade, stock, and red wine and bay leaves to the pan. Stir until the sauce thickens and simmer for about 10 minutes..
  6. Now add all of the beef set aside in the bowl to the saucepan. Leave to simmer for about 20 to 25 minutes on low heat or until beef is tender and cooked. Season with salt and pepper to taste..
  7. Serve while hot in bowls with fresh Papo Secos (Portuguese bread rolls).

A slightly thick and very flavorful sauce with a spicy kick is what makes this dish so absolutely delicious. It is a simple and easy dish that utilizes the right style of Portuguese ingredients to derive the flavor of the tender beef. This will ensure that even the tougher cuts of meat are tender once cooked. Rinse marinade off meat before browning. Trinchado is a spicy beef stew, and is a very popular dish in the Portuguese restaurants in South Africa.


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