Portuguese people, culture, and cuisine have traveled much further than Europe. Portuguese is one of the main languages in Angola and Mozambique as a result of the African countries being colonized. Decades (and independence) later, Portuguese influence is very much felt, particularly in the kitchen. This spicy stew, known as trinchado, has even found its way to South Africa which has a prominent Portuguese community.
Ingredients:
- 2 pounds of steak or stewing beef, sliced into large cubes
- 2 onions, finely chopped
- 5 cloves garlic, chopped
- 2 chilies, finely chopped
- 1 tablespoon tomato paste
- 1 tablespoon butter
- 2 tablespoons vegetable oil
- 4 tablespoons Worcestershire sauce
- 1 cup red wine
- 1 cup beef stock
- 2 tablespoons flour
- 2 teaspoons sugar
- ½ cup cream
- 3 bay leaves
- Salt
- Black pepper
Instructions:
- Place the cubed meat in a bowl and pour in the Worcestershire sauce. Allow to marinade for at least 30 minutes.
- In a large jug, combine the beef stock, red wine, tomato paste, and sugar.
- Heat half the amount of butter and half the amount of oil in a heavy pan over high heat. Once sizzling, fry the meat in batches until browned.
- Remove the beef and then turn the heat down to medium. Add the remaining butter and oil.
- Once hot, add the chopped onions and chilies, and fry until the onions are translucent. Add in the garlic and fry for 30 seconds.
- Add the flour to the pan and cook for 1 minute, stirring it through the onions. Scrape the bottom of the pan while doing this.
- Pour in the sauce you made to deglaze the pan, allowing the sticky residue from the bottom of the pan to melt in. Turn the heat down to low and simmer the sauce for 2-3 minutes until it starts to thicken slightly.
- Add the bay leaves and return the meat to the pan. Bring to a gentle simmer and cover the pan tightly with a lid. With the heat still on low, simmer for 1.5 hours, checking every 20 minutes whether there is enough liquid. If not, add in some more wine or water.
- Season with salt and pepper and pour in the cream. Allow to cook through for 1-2 minutes before removing from the heat and letting the trinchado rest for 10 minutes before serving.
