Best Beef Trinchado Recipes

Trinchado | Spicy South African Beef image

Provided by David Leite

Categories Entrees

Time 3h20m

Number Of Ingredients 15

1 tablespoon (1/2 oz) unsalted butter
1 tablespoon olive oil
2 pound chuck roast, cut into 1-inch (25-mm) cubes
2 large yellow onions, chopped
3 or 4 small hot red chile peppers, stemmed and chopped (keep the seeds)
4 garlic cloves (or more if you're a garlic head), minced
2 tablespoons flour
1 cup good quality store-bought or homemade beef stock
1 cup red wine or 1/2 cup (120 ml) brandy
1 bay leaf
24 oil-cured black olives, preferably pitted
Salt and freshly ground black pepper, to taste
Bread for dunking
French fries for serving (optional; not classic but popular)
Chopped parsley, for garnish

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.

Nutrition Facts : Calories 668 calories

Portuguese Trinchado Recipe image

Provided by johan.wasserman

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15

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