Classic Trinchado
(44 votes, average: 4.02 out of 5)
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A classic South African Portuguese trinchado recipe that is spicy and rich. Pairs perfectly with fresh Portuguese rolls
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Mains, African meals
- Cuisine: African
Ingredients
15g unsalted butter
15ml olive oil
1kg beef rump / pork shoulder cubed
2 large white onions sliced
2 to 3 hot red chillies chopped
45ml peri peri sauce (optional but adds an amazing flavour. I use Nandos medium peri peri sauce or you can make your own. I use this recipe from Jo at Every Nook and Cranny)
6 cloves of garlic crushed
30g flour
250ml beef stock (home made or store bought)
250ml good quality dry red wine
2 bay leaves
25 to 30 black olives (seed removed)
Salt and Pepper to taste
Instructions
Heat a large heavy based pot over high heat for 4 minutes.
Add the butter and oil and wait for the butter to stop sizzling
Slowly add the meat in batches to the pot and brown on all sides (this is a very important step so don’t rush the browning process as it creates flavour)
Remove the meat once thoroughly browned and set aside on a plate
Lower the heat to medium and add the sliced onions and chillies. Cook until the vegetables are soft
Add the garlic and cook for 30 seconds
Add the flour and stir to combine before adding the stock and wine
Add the beef and any juices from the plate as well as the bay leaves, olives and peri peri sauce to the pot.
Stir to combine and season to taste. Don’t over salt at this stage as the liquid will reduce as it cooks.
Cook for 2 to 3 hours on low until the meat is tender.
Serve with rolls and thick cut chips.
Keywords: Easy Trinchado Recipe, Trinchado, Classic Tinchado
Find it online: https://www.darylskitchen.com/classic-trinchado/
