I have had trinchado at various
restaurants both locally and abroad and the beef trinchado
at Braza is beyond excellent.
On my next visit I’m going to insist
on trinchado as a main course.
That’s if I can resist ordering one of their delicious
looking and very reasonably priced platters!
the meantime, here is a recipe for beef trinchado
that comes very close to the Braza version.
2 tablespoons Worchester sauce
2 tablespoons soy sauce
1 – 2 tablespoons Balsamic vinegar
3 tablespoons Margarine
3 tablespoons Olive oil
1kg steak. (fillet, rump or sirloin) cut into thin slivers
1 large Onion, chopped finely
3 or 4 small Hot red chilli peppers, stemmed and chopped
(retain the seeds)
6 - 8 cloves Garlic, minced
3 tablespoons Flour
1 cup Beef stock
1 cup Red wine or 1/2 cup brandy
2 Bay leaves
1 tablespoon Sugar
Salt and freshly ground black pepper to taste
Marinade the beef in the mixture of Worchester sauce and
soy sauce) for between 30 – 60 minutes. This will
ensure that even the tougher cuts of meat are tender once
cooked. Rinse marinade off meat before browning.
In a large saucepan, heat 1 tablespoon margarine and 1 tablespoon
oil. When the margarine is melted and sizzling, add about
¼ of the beef and brown well for about 3-4 minutes.
Remove the beef cubes from saucepan, place in a bowl and
set aside. Repeat with the remainder of beef, in three batches.
Add 1 tablespoon margarine and 1 tablespoon oil between
the batches as needed.
Remove the beef cubes, reduce heat and add the onions, chilli
peppers and their seeds, and cook for about 5 minutes, or
Add the garlic and cook for another minute or so. Sprinkle
the flour paste over the onion/garlic mixture and stir for
about 2 minutes or until thick.
Add the stock, red wine (or brandy), vinegar, sugar and
bay leaves. Stir until the sauce thickens and simmer for
about 10 minutes.
Add the beef cubes together with any juices that may be
in the bowl.
Leave to simmer for about 30-40 minutes or until beef is
tender and cooked.
Season with salt and pepper.
Trinchado is best served with black olives
on the side and a good bread for dunking in the sauce.