Trinchado
HB-2408 · Hand-built original · Mozambican
Trinchado was introduced through South Africa by the Portuguese; migrating to countries such as Mozambique and Angola. Trinchado literally means cut up in Portuguese, hence the slices of beef that get seared then stewed in a spicy peri peri/tomato-based sauce. Originally, trinchado was served as bar food. Whatever leftover meat was thrown into the fiery sauce and simmered until tender. The heat of the sauce plus the heaviness of the meat were considered the food to eat to sober up. Now, trinchado is served as a main course(either beef, chicken, or fish), always with a crusty Portuguese roll to
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 1/2 lb top sirloin or strip loin steak, cut into 1/4-inch-thick slices
- 1/4 cup Worcestershire sauce
- 3 tbsp cornstarch
- 2 tbsp olive oil, plus more for frying
- 1 large onion, diced
- 6 garlic cloves, minced
- 4 Roma tomatoes, diced
- 1 cup red wine
- 2 cups beef stock
- 1/3 cup peri peri sauce
- 2 tbsp balsamic vinegar
- 1 tsp sugar
- Salt and black pepper, to taste
- Chopped cilantro, to serve
Method
- Toss the beef slices with the Worcestershire sauce and cornstarch and leave for 10 minutes.
- Heat a film of olive oil in a large heavy pan over high heat and sear the beef in batches for 1 to 2 minutes until browned; set aside.
- Add the 2 tablespoons of olive oil and cook the onion for about 5 minutes until soft, then add the garlic and tomatoes and cook 3 to 4 minutes more.
- Pour in the red wine and reduce by about half, scraping up the browned bits.
- Add the beef stock, peri peri sauce, balsamic vinegar and sugar, season with salt and pepper, and bring to a simmer.
- Return the beef and its juices and simmer gently for 20 to 25 minutes, until the beef is tender and the sauce is rich and slightly thickened.
- Scatter with cilantro and serve hot with fries, crusty bread or rice to mop up the sauce.
Prep: 10 min · Cook: 40 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).