A traditional South African Portuguese dish with Angolan and Mozambican roots, trinchado is the ultimate in soul-warming, winter dishes.
It is usually made with stewing beef and simmered for hours in a rich, spicy gravy, before being served over a bowl of slap chips (fries).
The floury Portuguese rolls for dunking are a must, and you can’t forget a generous splash of your favourite peri peri sauce!
- 1 tbsp butter
- 1 tbsp olive oil
- 1 kg beef cubed
- 2 onions diced
- 4 garlic cloves minced
- 1 cup beef stock
- 1/2 cup brandy
- 1 bay leaf
- 1 handful pitted olives
- 2 tbsp peri per sauce or to taste
- Salt and freshly ground black pepper to taste
- 1/2 cup cream optional
- Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and oil. Salt and pepper the beef cubes, and once the butter is sizzling, add the cubes in about 4 to 5 batches and brown well on all sides. Remove the cubes to a bowl and set aside.
- Lower the heat, add the onions, and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute. Sprinkle the ﬂour over and stir until it is fully cooked, about 2 minutes.
- Pour in the stock and brandy. Stir until the sauce thickens.
- Add the bay leaf, olives, peri peri sauce and browned beef cubes, a long with any juices that may have accumulated in the bowl.
- Bring to a boil, reduce the heat to low and simmer, covered, for 1 1/2 to 2 hours, until the meat is very tender.
- Pour in the cream if using and let it heat through.