“Trinchado is meant to be spicy. But be extremely careful when preparing the hot peppers: Wear rubber gloves if you have sensitive skin and don’t touch your face or eyes. When ﬁnished, wash your hands thoroughly with hot, soapy water”. (David Leite – food writer, cookbook author (New Portuguese Table), and memoirist (Notes on a Banana).
Chef Chad’s version of a spicy but lovely Beef Trinchado:
Beef Trinchado with toasted flat bread
15g unsalted butter
15ml olive oil
1kg beef cubes (The cut of your choice, I prefer to use sirloin)
2 large white onions sliced
2 to 3 hot red chillies chopped
45ml peri-peri sauce (optional but adds an amazing flavour)
6 cloves of garlic crushed
250ml beef stock (homemade or store bought)
250ml good quality dry red wine
2 bay leaves
15 to 20 black olives (pips removed)
Salt and pepper to taste
1 pack of 4 Portuguese flat breads(Lightly toasted before serving)
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 Toasted flat bread.