Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, trinchado. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Trinchado is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Trinchado is something that I have loved my entire life.
Trinchado is meant to be spicy. But be extremely careful when preparing the hot peppers: Wear Season with salt and pepper. To serve, scoop the trinchado into a large bowl and top with fries, or.
To get started with this particular recipe, we must first prepare a few components. You can have trinchado using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Trinchado:
- Prepare 1 kg cubed beef tenderloin or rump steak
- Prepare 6 tablespoons butter
- Make ready 1 teaspoon salt
- Get 1 teaspoon black pepper
- Prepare 1 teaspoon paprika
- Get 2 onions, sliced
- Take 5 tablespoons Worcestershire sauce
- Get 4-5 small hot red chili peppers, stemmed and chopped (retain the seeds)
- Get 8 garlic cloves, minced
- Get 2 tablespoon flour
- Take 1 cup beef stock
- Take 2 cups Portuguese red wine
- Take to taste salt and pepper
- Take 4 bay leaves
- Get 6-8 Papo Secos (Portuguese bread rolls, for dipping)
Trinchado does require long cooking times so this is a perfect recipe for those lazy weekends. Ven y degusta de nuestros exquisitos y variados desayunos; un menú diferente cada día que. Trinchado is a conjugated form of the verb trinchar. From Portuguese trinchado ("cut up [meat]"). trinchado (plural trinchados). (South Africa) a spicy meat dish of Angolan and Mozambican origin. ant orchid. trinchado (feminine singular trinchada, masculine plural trinchados, feminine plural trinchadas). masculine singular past participle of trinchar.
Instructions to make Trinchado:
- 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.
- 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.
- 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.
- 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)
- 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.
- 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.
- Serve while hot in bowls with fresh Papo Secos (Portuguese bread rolls)
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