Trinchado

Name: Trinchado
Cuisine: American
Ingredients: 1 kg cubed beef tenderloin or rump steak; 6 tablespoons butter; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon paprika; 2 onions, sliced; 5 tablespoons Worcestershire sauce; 4-5 small hot red chili peppers, stemmed and chopped (retain the seeds); 8 garlic cloves, minced; 2 tablespoon flour; 1 cup beef stock; 2 cups Portuguese red wine; to taste salt and pepper; 4 bay leaves; 6-8 Papo Secos (Portuguese bread rolls, for dipping)

Francois_Porra @francoisvdm

Vacy, NSW, Australia

Trinchado

Francois_Porra @francoisvdm

Saved

Ingredients

1 kgcubed beef tenderloin or rump steak
6 tablespoonsbutter
1 teaspoonsalt
1 teaspoonblack pepper
1 teaspoonpaprika
2onions, sliced
5 tablespoonsWorcestershire sauce
4-5small hot red chili peppers, stemmed and chopped (retain the seeds)
8garlic cloves, minced
2 tablespoonflour
1 cupbeef stock
2 cupsPortuguese red wine
to tastesalt and pepper
4bay leaves
6-8Papo Secos (Portuguese bread rolls, for dipping)

Saved

Steps

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)