Trinchado

Trinchado Recipe - A Delicious Portuguese Beef Dish

Region / culture: Portugal | Servings: 4

Introduction

Trinchado is a traditional Portuguese dish that features tender cubes of beef cooked in a flavorful sauce. This dish is perfect for a cozy dinner with family and friends, as it is hearty and satisfying. The combination of soy sauce, balsamic vinegar, and brandy gives this dish a unique and delicious flavor that will have everyone coming back for more.

History

Trinchado has its origins in Portugal, where it is a popular dish in many households. The name "trinchado" comes from the Portuguese word "trinchar," which means to carve or slice. This dish is typically made with beef, onions, garlic, and a variety of spices and seasonings. It is often served with bread for dunking in the flavorful sauce.

Ingredients

2 – 3 tbsp worcestershire or soy sauce
1 – 2 tbsp balsamic vinegar
3 tbsp margarine
3 tbsp olive oil
1 kg cubed beef
2 large onions, chopped
3 or 4 small hot red chile peppers, stemmed and chopped (retain the seeds)
6 – 8 cloves garlic, minced
3 tbsp flour
1 cup beef stock
1 cup red wine or 0.5 cup brandy
2 bay leaves
1 tbsp sugar (see note)
salt and freshly ground black pepper to taste
bread for dunking

How to prepare

Marinate the beef in a mixture of Worcestershire sauce (or soy sauce) and balsamic vinegar for 30-60 minutes to ensure tenderness.
Rinse off the marinade from the meat before browning.
In a large saucepan, heat 1 tbsp of margarine and 1 tbsp of oil.
Once the margarine is melted and sizzling, add approximately 0.25 of the beef and brown it well.
Remove the beef cubes from the saucepan, place them in a bowl, and set them aside.
Repeat the browning process with the remaining beef, doing it in three batches.
Add 1 tbsp of margarine and 1 tbsp of oil between each batch as needed.
Each batch should brown for about 3-4 minutes to seal the juices within the cubes.
Remove the beef cubes and reduce the heat. Add the onions, chile, and their seeds, and cook for about 5 minutes or until they become soft.
Add the garlic and cook for another minute.
Sprinkle the flour over the onion and garlic mixture and stir for about 2 minutes or until it thickens.
Add the stock, red wine (or brandy), and bay leaves.
Stir until the sauce thickens and simmer for approximately 10 minutes.
Add the beef cubes together with any juices that may be in the bowl.
Leave it to simmer for about 20 minutes or until the beef is tender and cooked.
Season with salt and pepper.
Serve in bowls with fresh bread rolls.

Variations

Add mushrooms or bell peppers for extra flavor and texture.
Use red wine instead of brandy for a different twist.
Substitute chicken or pork for the beef for a different protein option.

Notes

Depending on quality of wine, sauce may have a bitter taste. Add Sugar if necessary.
This should not be necessary if brandy is used instead of red wine, but will depend o
personal tastes.

Cooking Tips & Tricks

Marinate the beef in soy sauce and balsamic vinegar to ensure tenderness.

- Brown the beef cubes in batches to seal in the juices.

- Use a combination of margarine and olive oil for browning the beef.

- Add the onions, chile peppers, and garlic for a flavorful base.

- Thicken the sauce with flour and simmer until it reaches the desired consistency.

- Serve the trinchado with fresh bread rolls for a complete meal.

Serving Suggestions

Serve trinchado with fresh bread rolls for dunking in the flavorful sauce. Pair it with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Marinate the beef for tenderness.

- Brown the beef in batches for a flavorful crust.

- Thicken the sauce with flour for a rich and hearty texture.

Ingredient Substitutions

Use Worcestershire sauce instead of soy sauce.

- Substitute red wine for brandy.

- Use butter instead of margarine.

Make Ahead Tips

Trinchado can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve trinchado in bowls with fresh bread rolls on the side. Garnish with fresh herbs or a sprinkle of black pepper for a beautiful presentation.

Pairing Recommendations

Pair trinchado with a glass of red wine or a cold beer for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of trinchado contains approximately 400 calories.

Carbohydrates

Each serving of trinchado contains approximately 10 grams of carbohydrates.

Fats

Each serving of trinchado contains approximately 20 grams of fats.

Proteins

Each serving of trinchado contains approximately 30 grams of proteins.

Vitamins and minerals

Trinchado is a good source of iron, vitamin B12, and zinc.

Alergens

Trinchado contains soy and wheat allergens.

Summary

Trinchado is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of iron and other essential vitamins and minerals.

Summary

Trinchado is a delicious and hearty dish that is perfect for a cozy dinner with family and friends. With its tender beef cubes and flavorful sauce, this dish is sure to become a favorite in your household. Serve it with fresh bread rolls for a complete meal that everyone will love.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Trinchado. It was a cool, crisp autumn day and I was visiting my dear friend Maria in her cozy little cottage by the sea. Maria was a wonderful cook, and every time I visited her, she would always whip up the most delicious meals. On this particular day, she told me she had a special treat in store for me – a recipe that had been passed down in her family for generations.

As we sat at her kitchen table, Maria pulled out a worn, yellowed piece of paper from a wooden box on the shelf. She explained that this was the recipe for Trinchado, a traditional dish from her homeland in Portugal. The paper was stained and frayed at the edges, a testament to the many times it had been used over the years.

Maria began to read out the ingredients to me – beef, garlic, onions, red wine, and a few secret spices that she refused to divulge. She explained that the key to making a good Trinchado was in the slow cooking process, allowing the flavors to meld together and create a rich, savory sauce.

I watched in awe as Maria worked her culinary magic in the kitchen. She chopped the onions and garlic with a practiced hand, the sharp scent of the ingredients filling the air. She seared the beef in a hot pan, the meat sizzling and crackling as it browned. And then, she poured in the red wine, the liquid bubbling and hissing as it hit the pan.

As the dish simmered on the stove, Maria regaled me with stories of her childhood in Portugal. She spoke of lazy summer days spent playing in the fields, of family gatherings filled with laughter and music, and of the simple joys of life in a small village by the sea. I could feel the warmth and love in her words, and I knew that this recipe held a special place in her heart.

Finally, after hours of slow cooking, Maria plated up the Trinchado and set it before me on the table. The meat was tender and succulent, the sauce rich and flavorful. I took a bite and closed my eyes, savoring the taste of Portugal on my tongue. The dish was a symphony of flavors – salty, tangy, and sweet all at once.

As I savored every bite, Maria watched me with a smile on her face. She knew that I had fallen in love with her family recipe, just as she had so many years ago. And in that moment, I realized that food was more than just sustenance – it was a connection to our past, a bridge to our heritage.

I thanked Maria profusely for sharing her recipe with me, and she simply smiled and patted my hand. She knew that I would carry on the tradition of making Trinchado for my own family, passing down the recipe to future generations just as she had done.

And so, every time I cook Trinchado in my own kitchen, I am transported back to that day in Maria's cottage by the sea. I can still hear the sound of the waves crashing against the shore, feel the warmth of the sun on my face, and taste the love and history that is woven into every bite of this delicious dish. And for that, I am forever grateful to my dear friend Maria and her cherished family recipe for Trinchado.