Beef Trinchado
The Trinchado recipe presents a mouthwatering South African-Portuguese beef stew featuring tender cubes of steak, all simmered to perfection in a captivatingly flavorful and spicy sauce.
Marthinus Strydom
Hokkaido Milk Bread Rolls
The Story
The origins of beef Trinchado trace back to the vibrant cultural fusion of South African and Portuguese culinary traditions. This dish, renowned for its robust flavors and unique character, is said to have its roots in the Portuguese colonial influence on South Africa. The name "Trinchado" itself is derived from a Portuguese term meaning "sliced" or "cut," reflecting the preparation of cubed steak in the dish. Over time, this delectable blend of cultures and ingredients has evolved into a beloved culinary masterpiece, captivating palates with its rich history and tantalizing taste.
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Ingredients
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.
