Beef Trinchao
Trinchado is a classic Portuguese dish that is spicy and very rich with a sauce that will keep everyone quiet for a long while! If you have never eaten Trinchado you want to do yourself a favor and try it. It’s simple enough and your family will love you… unless they are dieting.
What you need
1 kg rump steak cubed
1 large onion finely sliced
50ml Worcestershire sauce
1 cup red wine
3/4 cloves crushed garlic
1 bay leaf
salt and pepper to taste
1 teaspoon paprika
2/3 small red chilies chopped
3/4 tablespoons flour
Butter and oil for frying
Water
The process
Create a marinade by adding the Worcestershire sauce, garlic, wine, salt, pepper, paprika, chilies and bay leaf and give it a mix.
Add the beef, stir to coat the beef and then cover with cling film and set aside in the fridge to marinade. You must let it marinade for at least 2 hours but overnight is best. This ensures that the beef is very tender and the flavors permeate right through the meat.
In a pot with some butter sauté the onions on a medium heat until translucent and then remove and set aside.
Dust the beef with flour and fry in a little oil on high to brown all over. Add the onions back into the pan with whatever marinade is remaining. Reduce the heat, add a little water to create the sauce, mix well and let it simmer for about 20 minutes.
Check on it every now and then and add water to make a nice amount of sauce.
The sauce will thicken from the flour the meat was coated in.
This is spicy and delicious and should be served with potato wedges, chips or a nice crusty bread to mop up the sauce.
Traditionally you should have a few Olives on the side but not the end of the world.
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I had trinchardo at Adega Restaurant in Northcliff, and it was wonderful!
I recently had a Trinchado in a restaurant where they used white wine instead of red wine.
The dish just seemed a touch “lighter” while still being marvellous.
Worth an experiment, as soon as I’m done with this dieting thing.
Hope the diet works quickly Dave, that Trinchado is waiting.. G
Hi Graham
Just thought I’d give you some feedback – I looked at this recipe a long time ago, but carried on trying to make it with rare rump as they serve at the Dias Tavern in Capetown.
Here in Thailand the beef is lousy as the animals dont have much fat.
Anyway, over the weekend tried it again and chewy, so took the other half of the marinated meat and did it your way with a 2 hour simmer – also didnt have red wine had white – so used that.
Came out beautiful.
Thanks ! Will try with red wine next time!
Thanks for the feedback Rob, I know the Dias Tavern well which is a Cape Town landmark. You could also try it with Pork if the pork is of a better quality. Have a fantastic week G