Classic Spicy South African Beef Trinchado

Classic Trinchado is a spicy beef stew, and it is so easy to make.

What is Trinchado Beef?

Trinchado is a spicy beef stew and is a very popular dish in Portuguese restaurants in South Africa. It is made from tender strips of beef cooked in a tomato and onion-based sauce, flavored with peri-peri, garlic, and red wine. Served as a starter, Trinchado is normally just accompanied by a crusty Portuguese roll.

We have lots and lots of Beef Recipes to try out

• The Ultimate Beef Wellington
• Beef Mince Stuffed Mushroom
• German Beef Rouladen in Oven

this For later use

Classic Trinchado

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• Author: EsmeSalon.com
• Prep Time: 90 minutes
• Cook Time: 45 minutes
• Total Time: 2 1/4 hours
• Yield: 4 generous portions 1x
• Category: Dinner Recipes
• Cuisine: South African

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Description

Classic Trinchado is a delicious South African dish. It is a spicy beef stew, and it is so easy to make.

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Ingredients

Units USM Scale 1x2x3x

• 2 – 3 tablespoons Worcester or soy sauce
• 1 – 2 tablespoons balsamic vinegar
• 3 tablespoons margarine
• 3 tablespoons olive oil
• 1kg cubed beef
• 2 large onions, chopped
• 3 or 4 small hot red chili peppers stemmed and chopped (retain seeds) I used 4 chillies but only the seeds of 2 and the heat was perfect.
• 6 – 8 cloves garlic, minced
• 3 tablespoons flour
• 1 cup beef stock
• 1 cup red wine or 1/2 cup brandy
• 2 Bay leaves
• 1 tablespoon sugar
• Salt and black pepper to taste

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Instructions

1. Marinade the beef in a mixture of Worcestershire sauce (or soy sauce) and balsamic vinegar for 30 to 60 minutes.
2. This will ensure that tougher cuts of meat are tender once cooked.
3. Rinse marinade off meat before browning.
4. In a large saucepan, heat 1 tablespoon margarine and 1 tablespoon oil.
5. When melted and sizzling, add about 1/4 of the beef and brown well.
6. Remove the beef cubes from the saucepan, place them in a bowl, and set them aside.
7. Repeat with the remainder of the beef but in 3 batches.
8. Add 1 tablespoon of margarine and 1 tablespoon of oil between the batches as needed.
9. Each batch should brown for about 3 to 4 minutes so the juices are sealed in.
10. Remove the beef and reduce the heat.
11. Add onions, chili, and the seeds, and cook for 5 minutes, or until soft.
12. Add the garlic and cook for another minute or so.
13. Sprinkle the flour over the onion/garlic mixture and stir for about 2 minutes or until thick.
14. Add the stock, red wine (or brandy), and bay leaves.
15. Stir until the sauce thickens and simmer for about 10 minutes.
16. Add the beef cubes together with any juice that may be in the bowl.
17. Leave to simmer for about 20 minutes or until beef is tender and cooked. (I never simmer for this long as I personally feel the beef gets tougher).
18. Season with salt and pepper.
19. Serve with fresh bread or rolls

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Notes

Prepared, tried, and tested by Bonita from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

Nutrition

• Serving Size: 1
• Calories: 2324
• Sugar: 38.1 g
• Sodium: 4721.8 mg
• Fat: 90.3 g
• Carbohydrates: 93.7 g
• Fiber: 8.5 g
• Protein: 236.4 g
• Cholesterol: 597.9 mg

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