RCI-SP.004.0310.001
Trinchado
This recipe taken from www.portuguese-recipes.com
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- – 3 tablespoons Worcestershire or soy sauce2 unit
- – 2 tablespoons balsamic vinegar1 unit
- 3 tablespoons
- 3 tablespoons
- cubed beef1 kg
- onions2 largechopped
- hot red chile peppers3 or 4 smallstemmed and chopped (retain the seeds)
- – 8 cloves garlic6 unitminced
- 3 tablespoons
- 1 cup
- red wine or ½ cup brandy1 cup
- 2 unit
- sugar (see note)1 tablespoon
- 1 unit
- bread for dunking1 unit
Method
1
Season the beef pieces generously with salt and freshly ground black pepper, then lightly dust them with flour, shaking off any excess.
5 minutes
2
Heat a combination of olive oil and margarine in a large, heavy-bottomed pot or Dutch oven over high heat until shimmering. Sear the floured beef pieces in batches until deeply browned on all sides, then set aside.
15 minutes
3
Reduce the heat to medium and add the sliced onions to the same pot, scraping up any browned bits from the bottom. Sauté the onions until softened and translucent.
8 minutes
4
Add all 8 cloves of minced or finely chopped garlic to the onions and cook, stirring constantly, until fragrant and lightly golden.
2 minutes
5
Return the seared beef to the pot, add the bay leaves, and pour in enough beef stock to just cover the meat. Stir well to combine all ingredients.
3 minutes
6
Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer gently until the beef is completely tender and the broth is deeply flavored.
90 minutes
7
Remove and discard the bay leaves, then taste the broth and adjust seasoning with additional salt and freshly ground black pepper as needed.
2 minutes
8
Serve the Trinchado hot in deep bowls, ensuring each portion has ample garlic-rich broth, accompanied by crusty bread for dipping.