Best 2 Beef Trinchado Recipes
Embark on a culinary journey to savor the delectable flavors of Beef Trinchado, a traditional Portuguese dish that tantalizes taste buds with its tender beef, tangy sauce, and aromatic blend of spices. This savory dish is a harmonious fusion of textures and flavors, featuring succulent pieces of beef seared to perfection and simmered in a rich sauce made from tomatoes, onions, garlic, and a hint of paprika. Beef Trinchado is often served with crusty bread or rice, making it a hearty and satisfying meal. This article presents a collection of Beef Trinchado recipes that cater to diverse tastes and cooking preferences. Explore the classic Beef Trinchado recipe, which stays true to the traditional Portuguese flavors. For those seeking a modern twist, the article offers a recipe that incorporates creamy mushrooms and aromatic herbs, adding an extra layer of richness and complexity. Additionally, there's a recipe for a slow-cooker Beef Trinchado, perfect for busy individuals who want to come home to a tender and flavorful meal. The article also includes a recipe for Beef Trinchado with bacon, adding a smoky and savory dimension to the dish. Last but not least, a vegetarian version of Beef Trinchado is presented, featuring hearty tempeh instead of beef, providing a delicious and protein-packed option for plant-based enthusiasts.
Let's cook with our recipes!
PORTUGUESE TRINCHADO RECIPE
Spicy South African Portuguese Braised Beef Common with peasant food, the origin of such a dish is hard to verify. It's believed to be popular in South Africa because of the Portuguese immigration from nearby Angola and Mozambique. The dish is traditionally served with a heap of chips (French fries) or Portuguese rolls.
Provided by johan.wasserman
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
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
BEEF TRINCHADO
Steps:
- Heat the butter and oil in a heavy-based saucepan and brown the beef cubes to your desired preference. Medium rare is usually best for this dish. Remove from the pan and set aside to rest. Reduce the heat and sauté the onions and chillies/piri-piri spice until tender and fragrant. Add the garlic and sauté for 1 minute. Add the stock and wine. Bring to boil and stir continually. Add the bay leaf and a few sprigs of fresh rosemary. Add the cornflour paste and simmer until sauce thickens sufficiently to coat the back of a spoon. Return the meat cubes to the pan, add the cream and stir through. Season well with salt and freshly ground black pepper, fresh lemon peel and extra rosemary.
Tips:
- Prep Ahead: To save time, slice the beef and vegetables in advance and store them separately in airtight containers in the refrigerator.
- Choose the Right Cut of Beef: For best results, use a tender cut of beef such as sirloin, flank steak, or skirt steak. These cuts are flavorful and cook quickly.
- Marinate the Beef: Marinating the beef in a flavorful mixture of spices and herbs helps tenderize it and infuse it with delicious flavors.
- Use a Hot Pan: When searing the beef, make sure the pan is hot enough to create a nice sear on the outside of the meat while keeping the inside tender and juicy.
- Cook in Batches: If cooking a large amount of beef, cook it in batches to prevent overcrowding the pan and ensure even cooking.
- Use a Good Quality Balsamic Vinegar: The quality of the balsamic vinegar you use makes a big difference in the flavor of the dish. Opt for a high-quality, aged balsamic vinegar for the best results.
- Serve Immediately: Beef trinchado is best served immediately after cooking, while the beef is still tender and juicy and the flavors are at their peak.
Conclusion:
Beef trinchado is a delicious and versatile dish that can be enjoyed as a main course or as part of a larger spread. With its bold flavors and tender beef, it's sure to be a hit at your next gathering. So next time you're in the mood for a flavorful and satisfying meal, give beef trinchado a try!
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