An epicurean adventure to: South Africa
This Trinchado recipe is a delicious South African-Portuguese beef stew made from cubed steak, cooked in a beautiful spicy sauce.
It's believed to have originated in neighbouring Angola and Mozambique, both former Portuguese colonies.
The vibrant Portuguese communities in South Africa often sold Trinchado in their cafes and restaurants where it's been adopted into South African cuisine. It's a firm favourite on many restaurant menus these days.
Reader review
"I have been looking to improve my Trinchado recipe over the years and came across this one. I gave it a go last night and it was superb! It went down a treat with the family."
- Günter
⭐⭐⭐⭐⭐
This spicy stew is slow-cooked in red wine and beef stock and exquisitely flavoured with red chilli and lots of garlic and bay leaves.
There are two versions, one with cream and one without. This is a cream version. It gives a silky richness to the dish which balances well with the gentle simmer of the chilli.
Before you start on your Trinchado, please make sure to read our important things to know about Trinchado and notes on the cooking vessel and consistency while cooking.
For more traditional South African recipes, try this easy Bobotie recipe alongside flavourful basmati yellow rice. Finish it off with the famous malva pudding or peppermint crisp tart, a national institution in South Africa. If it's Portuguese food you're after, these Prego steak rolls and Nando's spicy rice are a must!
Also, if you're serving bread rolls with your Trinchado, learn how to make butter rosettes like in the photo below.
Jump to:
- Reader review
- Fast facts - South Africa
- What's to love about this beef Trinchado recipe
- Key ingredient notes and substitutions
- A note on using dry-aged meat
- Optional extras
- Important things to know about Trinchado
- How to make Trinchado: Step-by-step
- Important notes on the cooking vessel and consistency of the Trinchado while cooking
- Serving suggestions
- Storage
- FAQ
- More recipes from South Africa
- Pairs well with
- More spicy dishes you might enjoy
- Recipe
- More one-pot recipes
Fast facts - South Africa
Location | Southernmost tip of the African continent. It is bordered by Namibia, Botswana, Zimbabwe, Mozambique, Eswatini (formerly Swaziland) and Lesotho. |
Language | South Africa has 11 official languages - English, Afrikaans, Zulu, Xhosa, Sotho, Tswana, Pedi, Venda, Tsonga, Swati, and Ndebele. English is widely spoken and is the language of business, while Zulu and Xhosa are the most commonly spoken African languages. |
Population | Circa 60.2 million |
Trivia | The Sardine Run is a natural phenomenon that occurs along the coast of South Africa. It refers to the annual migration of large shoals of sardines along the coastline. This migration attracts various predators such as dolphins, sharks, birds and whales, creating a feeding frenzy. It is so immense that it can be observed from space! The shoals of sardines extend approximately seven kilometres in length, one and a half in width and reach depths of around thirty metres. |
What's to love about this beef Trinchado recipe
- Perfectly balanced flavours.
- Easy recipe.
- This beef dish is very popular with the veg-hating carnivores.
- It's the ultimate comfort food.
- Doesn't need an overly long cooking time. Some Trinchado recipes have to be cooked for 4-5 hours, but not this one!
- The sauce is out of this world, deep and rich with a spicy kick. Perfect for dipping your chips or bread roll in.
- Can be served as a main meal or a starter, as is often the tradition in South Africa. Serving it as a starter allows you to accommodate more people using smaller portions, bearing in mind the price of steak these days!
- Embodies strong Portuguese influences.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Beef cubes
We use rump steak but you can also use porterhouse, sirloin, rib-eye or if budget allows, fillet steak.
If you prefer lamb, you can also use lamb rump or other favourite cuts of lamb.
Side tip for the Brits: If you're looking for an affordable rump, try Aldi's 'Big Daddy Extra Thick Rump Steak'. Two steaks will be just under a kilo, but you can stick to the original recipe quantities for all the other ingredients, it's fine.
A note on using dry-aged meat
A note on using dry-aged meat: We received feedback from Conrad who used dry-aged rump for his Trinchado.
We came to the consensus that, for aged meat, you need to reduce the cooking time by about a third since it has already experienced some moisture loss.
Therefore, you may want to consider cooking it for no more than an hour, rather than the original one and a half hours.
Worcestershire sauce
Just plain old Worcestershire sauce.
Vegetable oil
Olive oil or any other neutral oil like sunflower or corn oil will work too.
Onions
Red, brown or white onions.
Red chillies
This recipe calls for two fresh red chillies. Adjust the quantity based on your preference and the type of chilli you're using.
In the UK, we commonly use the 'unnamed' red chillies available in most supermarkets, which are believed to be of the milder Serrano variety.
Two of these chillies give a 'gentle but definitely there' simmer. Keep in mind that the likes of bird's eye chillies are hotter, so adjust according to taste.
If you really like it hot, you can add a pinch of cayenne pepper too.
If serving Trinchado to children, consider using a bit less chilli, unless they are accustomed to a bit of heat and enjoy it.
Garlic
We take the lazy route and use the pre-minced garlic in tubes/tubs.
If you prefer using fresh garlic, the recipe needs about 5-6 fat garlic cloves. It's a lot, yes, but it's crucial to the character of Trinchado.
Best to not schedule any in-person, close-up meetings for the following day!
Flour
Used to thicken the sauce.
You can also use cornflour. Just make sure you don't add cornflour in its powdered form as it will clump up immediately in the sauce. Make a slurry first with one tablespoon of cornflour to about two tablespoons of water.
Beef stock
You can use stock cubes for convenience but you can also make your own stock from scratch.
We use two Oxo beef stock cubes to make 300ml of beef stock, so we usually don't add much extra salt.
Red wine
The purists will say to only use a Portuguese red wine, but this doesn't matter too much if you haven't got any to hand.
We stick with the Latin theme and use Malbec, but honestly, most red wines will do.
Cream
This makes a huge difference to the body of a Trinchado.
The recipe calls for 150ml of double cream, but check the level of liquid first and adjust this to how saucy you would like the Trinchado to be. Use less or use more, as long as there is some cream in it.
Optional extras
Optional acidity - It's not traditional, but lemon zest, a dash of lemon juice or balsamic vinegar add some zing and freshness to an otherwise heavy dish.
Optional Peri-Peri sauce - We personally don't use it in the recipe itself, but some people enjoy adding a few splashes of Peri-Peri sauce to the Trinchado. Add it to the rest of the liquid ingredients. You will need about two tablespoons.
Optional olives - You can add about 20 black olives (pitted) to the Trinchado. Add it at the same time as you add the browned beef back into the saucepan.
Important things to know about Trinchado
It doesn't compare to your typical stew, so don't treat it like one.
A traditional stew is bulked up with veggies, providing a large portion with more budget-friendly ingredients like tougher meat cuts and potatoes. Plus, it has a milder taste.
Trinchado is essentially just meat in a very rich sauce, making it less cost-effective than your standard stew, unless you're in a place where steak cuts like rump are affordable.
However, you need less of it because of the richness and it's best enjoyed with a generous side of fresh, crusty bread or chips for dipping in the flavourful sauce. It needs to be savoured.
How to make Trinchado: Step-by-step
- Use a sharp knife to cut the steak into large, bite-sized chunks.
- In a large bowl, combine the cubed meat along with the four tablespoons Worcestershire sauce. Ensure every cube is coated by stirring the sauce through the meat.
- Cover the bowl with plastic wrap and let it sit in the fridge for at least 30 minutes to marinate.
- Make the sauce by adding the beef stock, red wine, tomato paste and sugar to a jug or mixing bowl.
- In a medium-large, heavy-based saucepan, heat half the butter (15g) and half the oil (1 tbsp) over medium-high heat.
Once the oil and butter are sizzling, batch-fry the cubed steak until golden brown on all sides. This is an important step as it adds flavour to the dish.
- Use a slotted spoon to transfer the browned beef to the same bowl it was marinated in.
- Turn the heat down to medium. Add the remaining butter (15g) and oil (1 tbsp).
Once the butter and oil are hot, add the chopped onions and chillies. Fry until the onions are soft and translucent. This will take about 5 minutes. Stir every once in a while to ensure it's not sticking to the pan.
- Add the chopped garlic and fry for 30 seconds.
- Add the flour and stir it through the onions. Cook for 1 minute. Keep scraping the bottom of the pan during this step to avoid the flour from sticking too much.
(The flour will stick a little bit and it's unavoidable, but don't worry, we're going to deglaze the pan in a minute.)
- Add the sauce you combined earlier.
Deglaze the pan by stirring and scraping the sticky bits stuck to the bottom of the pan. This 'residue' will melt into the sauce and add flavour.
Turn the heat down to low and simmer the sauce for 2-3 minutes until it starts to thicken slightly.
- Add the bay leaves.
- Tip the meat into the pan along with any remaining marinade in the bowl.
Stir the meat through the sauce and bring to a gentle simmer. Cover the pan tightly with a lid. With the heat still on low, simmer for 1.5 hours.
Check the liquid level every 10-15 minutes or so and give it a quick stir. If it seems like the Trinchado may need more liquid, add another splash of red wine or water.
- Taste for salt and add more if needed. The beef stock is already salty so you may not need more than ½ teaspoon salt.
- Add the black pepper.
- Add the cream. Stir and heat through for 1-2 minutes.
If you feel you need more sauce at this point, you can add a touch more cream. If it's already looking saucy enough, add less cream than the recipe states.
- Allow the Trinchado to rest for 10 minutes before serving.
- Serve with chunky chips or fresh white bread rolls to mop up the delicious sauce.
Important notes on the cooking vessel and consistency of the Trinchado while cooking
The type and size of the pot or pan you use, along with the gas ring/burner size on your stove, will influence how quickly the Trinchado may lose liquid.
- Avoid using a pot with a surface area that's too large, as it can make the liquid evaporate too quickly. This might result in the Trinchado cooking dry or burning.
- Cook over the lowest heat setting once you start the clock for the 1.5 hours, matching the gas ring/burner size to the pot you are using.
- Keep a constant eye on it. If it appears dry, add a small splash of wine or water, stirring it in (remember, you'll be adding cream later too). Scrape the bottom to ensure it's not sticking.
- If there seems to be too much liquid, shift the lid to the side for a few minutes to create a gap, allowing some steam to escape.
Serving suggestions
- Traditional beef Trinchado is served with chips/French fries. You can either serve it on the side, on top, or below the meat.
- You can also serve it with any good bread, or fresh Portuguese rolls (Papo Secos) if you want to be authentic. The bread is used for mopping up every last drop of the delicious Trinchado sauce.
- Serve with Parmentier potatoes.
- Scatter over some parsley or coriander for a bit of colour.
- Serve with a dollop of sour cream on the side.
- Top tip - Trinchado is weirdly delicious cold the next day! No? Just us?
Storage
It will keep well in the fridge for up to three days. Re-heat in the microwave or over low heat in a saucepan. Add a splash of water or more cream to loosen it up.
Trinchado freezes well for up to three months. Defrost by putting it in the fridge the day before. Re-heat in the microwave or over low heat in a saucepan. Add a splash of water or more cream to loosen it up.
FAQ
Trinchado is a Portuguese word for 'cut up meat'.
Trin-cha-doh.
More spicy dishes you might enjoy
Recipe
Beef Trinchado - Portuguese inspired South African stew
Equipment
- 1 medium-large, lidded, heavy-based saucepan, or cast iron pot/pan
Ingredients
- 1 kilogram rump steak - Sliced into large cubes. You can also use Porterhouse, rib-eye, sirloin or fillet steak.
- 4 Tablespoons Worcestershire sauce
- 300 millilitre prepared beef stock - We use 2 x Oxo beef cubes in 300ml water and then don't add extra salt.
- 300 millilitre red wine
- 1 heaped tablespoon tomato paste
- 2 teaspoons sugar
- 30 grams butter
- 2 tablespoons vegetable oil
- 150 grams onion - Red, white or brown onions. Finely chopped.
- 2 red chillies - Finely chopped. Adjust the amount of chilli according to taste and the type of chilli you are using.
- 4 teaspoons garlic paste - or 5-6 fresh, minced cloves.
- 2 tablespoons plain flour
- 3 bay leaves
- salt to taste
- few good grinds of black pepper
- 150 millilitre cream
Instructions
Prep the meat
- Use a sharp knife to cut the steak into large, bite-sized chunks.1 kilogram rump steak
- In a large bowl, combine the cubed meat with the Worcestershire sauce. Ensure every cube is coated by stirring the sauce through the meat.4 Tablespoons Worcestershire sauce
- Cover the bowl with plastic wrap and let it sit in the fridge for at least 30 minutes to marinate.
Prep the liquid
- Make the sauce by adding the beef stock, red wine, tomato paste and sugar to a jug or mixing bowl.300 millilitre prepared beef stock, 300 millilitre red wine, 1 heaped tablespoon tomato paste, 2 teaspoons sugar
To make the Trinchado
- In a medium-large, heavy-based pan, heat half the butter (15g) and half the oil (1 tbsp) over medium-high heat.Once the oil and butter are sizzling, batch-fry the cubed steak until browned on all sides. This is an important step as it adds flavour to the dish.
- Set the beef aside in the same bowl it was marinated in.
- Turn the heat down to medium. Add the remaining butter (15g) and oil (1 tbsp).Once the butter and oil are hot, add the chopped onions and chillies. Fry until the onions are soft and translucent. This will take about 5 minutes. Stir every once in a while to ensure it's not sticking to the pan.150 grams onion, 2 red chillies
- Add the garlic and fry for 30 seconds.4 teaspoons garlic paste
- Add the flour and stir it through the onions. Cook for 1 minute. Keep scraping the bottom of the pan during this step to avoid the flour from sticking too much.(The flour will stick a little bit and it's unavoidable, but don't worry, we're going to deglaze the pan in a minute.)2 tablespoons plain flour
- Add the sauce you combined earlier. Deglaze the pan by stirring and scraping the sticky bits stuck to the bottom of the pan. This 'residue' will melt into the sauce and add flavour.Turn the heat down to low and simmer the sauce for 2-3 minutes until it starts to thicken slightly.
- Add the bay leaves.3 bay leaves
- Tip the meat into the pan along with any remaining liquid in the bowl.Stir the meat through the sauce and bring to a gentle simmer. Cover the pan tightly with a lid. With the heat still on low, simmer for 1.5 hours.Check the liquid level every 10-15 minutes or so and give it a quick stir. If it seems like the Trinchado may need more liquid, add another splash of red wine or water.
- Taste for salt and add more if needed. The beef stock is already salty so you may not need more than ½ teaspoon salt.salt to taste
- Add the black pepper.few good grinds of black pepper
- Add the cream. Stir and heat through for 1-2 minutes.If you feel you need more sauce at this point, you can add a touch more cream. If it's already looking saucy enough, add less cream than the recipe states.150 millilitre cream
- Allow the Trinchado to rest for 10 minutes before serving.
- Serve with chunky chips or fresh white bread rolls to mop up the delicious sauce.
Notes
- Avoid using a pot with too large a surface area as it can cause the liquid to evaporate too rapidly, which may cause the Trinchado to cook dry or burn.
- Cook over the lowest heat setting once you start the clock for the 1.5 hours, matching the gas ring/burner size to the pot you are using.
- Keep a constant eye on it. If it appears dry, add a small splash of wine or water, stirring it in (remember, you'll be adding cream later too). Scrape the bottom to ensure it's not sticking.
- If there seems to be too much liquid, shift the lid to the side for a few minutes to create a gap, allowing some steam to escape.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Conrad says
Excellent! Next time I will only cook for 1 hour as the aged rump I used was a bit dry or to well done after 1.5 hours. Great recipe.
Maretha @ The Cinnamon Jar says
Hey Conrad! So pleased about your feedback. You made a great point about using aged rump, l will add a section to the blog post about your experience, just to make others aware as well. Thank you!
Günter says
Hello, I have been looking to improve my Trinchado recipe over the years and came across this one. I have it a go last night and it was superb! It went down a treat with the family. I did add the black olives and a dash of peri peri, and served it with crispy white rolls. I definitely recommend! Thank you!
Maretha Corbett says
Hey Günter!
Cheers for diving into our Trinchado recipe! So thrilled to hear it was a hit with your fam. Crispy white rolls - That's the pièce de résistance!
Thanks a bunch for recommending it. Happy cooking and big thanks for making my day with your awesome feedback!
Maretha.