Trinchado
Trinchado

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, trinchado. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

This will ensure that even the tougher cuts of meat are tender once cooked. Rinse marinade off meat before browning. Trinchado, a spicy South African braised beef dish, is brimming with flavor from onions, red chile peppers, garlic, beef stock, red wine, and olives. Serve with lot of bread and French fries.

Trinchado is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Trinchado is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook trinchado using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Trinchado:
  1. Make ready 1 kg cubed beef tenderloin or rump steak
  2. Take 6 tablespoons butter
  3. Take 1 teaspoon salt
  4. Make ready 1 teaspoon black pepper
  5. Take 1 teaspoon paprika
  6. Prepare 2 onions, sliced
  7. Take 5 tablespoons Worcestershire sauce
  8. Make ready 4-5 small hot red chili peppers, stemmed and chopped (retain the seeds)
  9. Prepare 8 garlic cloves, minced
  10. Make ready 2 tablespoon flour
  11. Get 1 cup beef stock
  12. Take 2 cups Portuguese red wine
  13. Prepare to taste salt and pepper
  14. Make ready 4 bay leaves
  15. Take 6-8 Papo Secos (Portuguese bread rolls, for dipping)

This will ensure that even the tougher cuts of meat are tender once cooked. Rinse marinade off meat before browning. Trinchado is a Portuguese word that means "cut up" or "carved" in English. This makes perfect sense because a Trinchado recipe, when followed correctly, is a bowl of cut up or carved meat pieces braised in a spicy or mild Mozambican peri peri sauce.

Steps to make Trinchado:
  1. In a bowl, mix together the Worcestershire sauce, chilis, paprika, 1 teaspoon salt, and 1 teaspoon black pepper. Now add the cubed beef and let it marinate for 2.5 hours in the refrigerator to ensure that even the tougher cuts of meat are tender. Rinse marinade off meat and set aside in a bowl.
  2. In a large saucepan on medium to high heat, heat 2 tablespoons of the butter. When the butter is melted and sizzling, add about 1/2 of the beef and brown well.
  3. Remove the beef cubes from the saucepan, place in a bowl and set aside. Add 2 tablespoon of butter and cook the remaining beef until browned. Set aside in the same bowl, or do in more steps depends on your saucepan size.
  4. Once done cooking the beef, reduce the heat and add the final tablespoon of butter and sliced onion 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 to your liking (my preference is not to thick)
  5. Add the set aside marinade, stock, and red wine and bay leaves to the pan. Stir until the sauce thickens and simmer for about 10 minutes.
  6. Now add all of the beef set aside in the bowl to the saucepan. Leave to simmer for about 20 to 25 minutes on low heat or until beef is tender and cooked. Season with salt and pepper to taste.
  7. Serve while hot in bowls with fresh Papo Secos (Portuguese bread rolls)

Trinchado is a Portuguese word that means "cut up" or "carved" in English. This makes perfect sense because a Trinchado recipe, when followed correctly, is a bowl of cut up or carved meat pieces braised in a spicy or mild Mozambican peri peri sauce. You're already mouth-watering for it, aren't you? Trinchado is a spicy beef stew, and is a very popular dish in the Portuguese restaurants in South Africa. It is made from tender strips of beef cooked in a tomato and onion based sauce, flavoured with peri-peri, garlic and red wine.

So that is going to wrap it up with this special food trinchado recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!