Beef Trinchado


Ingredients

4 tbsp (12 Teaspoons) worcestershire sauce
1 kg rump steak - sliced into large cubesyou can also use porterhouse, rib-eye, sirloin or fillet steak
30 g butter
2 tbsp (6 Teaspoons) vegetable oil
150 g onion - red, white or brown onions. finely chopped
2 red chillies - finely chopped
5 tsp minced garlic - or cloves
2 tbsp (6 Teaspoons) plain flour
300 ml prepared beef stock
300 ml red wine
1 tbsp (3 Teaspoons) tomato paste
2 tsp sugar
3 bay leaves
salt to taste
few good grinds black pepper
150 ml cream

Method

  • Cube the steak into large bite-sized chunks using a sharp knife. Add it to a large bowl together with the Worcestershire sauce.
  • Stir together ensuring all the meat is covered in the Worcestershire sauce. Leave to marinate for at least 30 minutes.
  • In a large jug, add the beef stock, red wine, tomato paste and sugar. Give it a good stir to combine.
  • Chop up the onion, red chilli and mince the garlic.
  • In a large, heavy-based pan, heat half the butter (15g) and half the oil (1 tbsp) over a high heat.
  • Once the oil and butter is sizzling, batch fry the cubed steak until browned on all sides. This is an important step as it adds flavour to the dish.
  • Set the beef aside in the same bowl it was marinated in.
  • Turn the heat down to medium. Add the remaining butter (15g) and oil (1 tbsp).
  • Once the butter and oil is hot, add the chopped onions and chillies. Fry until the onions are soft and translucent. This will take about 5 minutes. Stir every once in a while to ensure it's not sticking to the pan.
  • Add the chopped garlic and fry for 30 seconds.
  • Add the flour and stir it through the onions. Cook for 1 minute. Keep scraping the bottom of the pan during this step to avoid the flour from sticking too much. (The flour will stick a little bit and it's unavoidable, but don't worry, we're going to deglaze the pan in a minute.)
  • Add the sauce you combined earlier.
  • Deglaze the pan by stirring and scraping the sticky bits stuck to the bottom of the pan. This 'residue' will melt into the sauce and add flavour.
  • Turn the heat down to low and simmer the sauce for 2-3 minutes until it starts to thicken slightly.
  • Add the bay leaves.
  • Tip the meat into the pan along with any remaining liquid in the bowl.
  • Stir the meat through the sauce and bring to a gentle simmer. Cover the pan tightly with a lid. With the heat still on low, simmer for 1.5 hours.
  • Check the liquid level every 20 minutes or so and give it a quick stir. If it seems like the Trinchado may need more liquid, add another splash of red wine or water.
  • Taste for salt and add more if needed. The beef stock is already salty so you may not need more than ½ teaspoon salt.
  • Add the black pepper.
  • Add the cream. Stir and heat through for 1-2 minutes.
  • If you feel you need more sauce at this point, you can add a touch more cream. If it's already looking saucy enough, add less cream than the recipe states.
  • Allow the Trinchado to rest for 10 minutes before serving.
  • Serve with chunky chips or fresh white bread rolls to mop up the sauce.