Trinchado
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 sop up the sauce and a side of fries.There are two methods in making trinchado. The first is what is featured in my recipe; considered the “fast way.” Quickly searing slices of beef from either sirloin or strip loin, then finishing them off the last 5 minutes in the sauce takes about 40 minutes. The “long way” would beef to use a stewing cut of beef such as chuck and simmering it in the sauce for hours on end until it falls apart. Both are really good. Just depends on how much time you want to put into this.
Ingredients
- 1 1/2 lbs top sirloin or strip loin steak cut into 1/4” thick slices
- 1/4 cup Worcestershire sauce
- 3 tbsp cornstarch
- 1 large onion diced
- 4 roma tomatoes diced
- 6 garlic cloves
- 2 tbsp balsamic vinegar
- 1/3 cup peri peri sauce
- 2 cups beef stock
- 1 cup red wine
- 1 tsp sugar
- salt and pepper to taste
- olive oil for frying
Garnish
- cilantro chopped
Instructions
- Marinate the beef in the Worcestershire sauce and cornstarch for 30 minutes.
- Heat up 2 tbsp of olive oil in a large sauté pan over high heat. Add the beef in a single layer in the pan.
- Sear for a minute a side. You will have to cook the beef in 2 batches in order to not overcrowd the pan. Remove the beef from the pan anc set aside.
- Heat up 2 more tbsp of olive oil over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic and tomatoes. Sauté for another 5 minutes with a cover on the pan.
- Take off the cover. Pour in the beef stock, red wine, balsamic vinegar, peri peri sauce, and sugar. Bring to a boil. Reduce the heat to medium low and simmer for 20 minutes.
- Add the beef back into the pan. Simmer for 5 more minutes.
