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, rich spicy sauce.
The stew is slow-cooked in red wine and beef stock and exquisitely flavoured with red chilli, 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.
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
⭐⭐⭐⭐⭐
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
- What to expect from Trinchado compared to traditional stew
- Cooking vessel and Trinchado consistency notes
- How to make Trinchado: Step-by-step
- Serving suggestions
- Storage
- FAQ
- Pairs well with
- More spicy dishes you might enjoy
- Recipe
- More recipes from South Africa
- 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 along South Africa's coast, where large shoals of sardines migrate annually, attracting predators like dolphins, sharks, birds, and whales. This feeding frenzy is so massive it can be seen from space, with shoals extending up to seven kilometers long, 1.5 kilometers wide, and 30 meters deep. |
What's to love about this beef Trinchado recipe
- Easy recipe, perfectly balanced flavors.
- The ultimate comfort food and particularly popular with veg-hating carnivores.
- Short cooking time compared to other Trinchado recipes.
- Deep, rich sauce with a spicy kick, perfect for dipping bread or chips in. Embodies strong Portuguese influences.
- Can be served as a main meal or a starter.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Cubed beef
We use rump steak but you can also use porterhouse, sirloin, rib-eye or if budget allows, fillet steak. If you prefer lamb rump, that's good too!
Side tip for the Brits: If you're looking for an affordable rump, try Aldi's 'Big Daddy Extra Thick Rump Steak'.
Two of these Aldi steaks will be just under a kilo, but you can stick to the original recipe quantities for all the other ingredients, we've tested it and the ratios still work.
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, believed to be a milder Serrano variety.
Two of these chillies provide a gentle but noticeable simmer. Keep in mind that bird's eye chillies are hotter, so adjust according to taste.
If you prefer it really hot, you can add a pinch of cayenne pepper too.
Garlic
We take the lazy route and use pre-minced or chopped garlic from tubes or tubs.
If you prefer using fresh garlic, the recipe calls for about 5-6 large cloves. It may seem like a lot, but it's crucial to the character of Trinchado.
Flour
Used to thicken the sauce.
You can also use cornflour. To avoid clumping, don't add it directly in its powdered form. Instead, make a slurry by mixing one tablespoon of cornflour with roughly two tablespoons of water.
Beef stock
You can use stock cubes for convenience or make your own stock from scratch.
We use two Oxo beef stock cubes to make 300ml of beef stock, so we typically don't add much extra salt.
Red wine
Purists will insist on using Portuguese red wine, but it's not essential if you don't have any on hand.
We stick with the Latin theme and use Malbec, but honestly, most red wines will work just fine.
Cream
This makes a huge difference to the body of a Trinchado - Please don't skip it.
The recipe calls for 150ml of double cream, but check the liquid level first and adjust based on how saucy you want the Trinchado to be. Use less or more, as long as there's some cream in it.
Optional extras
Optional acidity - While not traditional, lemon zest, a dash of lemon juice, or balsamic vinegar can add a refreshing touch and brightness to this otherwise rich stew.
Optional Peri-Peri sauce - We personally don't include it in the recipe, but some enjoy adding a few splashes of Peri-Peri sauce to the Trinchado. Incorporate it with the other liquid ingredients, using about two tablespoons.
Optional olives - You can add approximately 20 pitted black olives to the Trinchado. Include them when you return the browned beef to the saucepan.
What to expect from Trinchado compared to traditional stew
- It doesn't compare to your typical stew, so don't treat it like one.
- A traditional stew uses budget-friendly ingredients like tougher meat cuts and potatoes. It's also milder in flavour.
- Trinchado consists mainly of meat in a rich sauce, making it less economical than a typical stew.
- However, due to its richness, you'll need less of it per portion. It's best enjoyed bulked out with a generous side of fresh, crusty bread or chips for dipping into the flavorful sauce.
In our opinion, it's a luxurious dish meant for savoring.
Cooking vessel and Trinchado consistency notes
The pot or pan size and stove burner size will affect how quickly the Trinchado loses liquid.
- Avoid using a pot with a too large surface area, as it can cause the liquid to evaporate too quickly, potentially leading to the Trinchado cooking dry or burning.
- Once you start the timer for 1.5 hours, cook over the lowest heat setting, ensuring the gas ring/burner size matches the pot you are using.
- Keep a close watch on it. If it looks dry, add a small splash of wine or water and stir it in (remember, you'll be adding cream later). Scrape the bottom to prevent sticking.
- If there appears to be too much liquid, tilt the lid to the side for a few minutes to create a gap, letting some steam escape.
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.
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 hint of freshness and 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
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.
Trinchado is a Portuguese word for 'cut up meat'.
Trin-cha-doh.
For more traditional South African recipes, try this easy Bobotie recipe alongside flavourful basmati yellow rice. Finish it off with the famous milk tart, malva pudding or peppermint crisp tart, all national institutions 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 feature photo at the start of the post.
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.
john cartwright says
I used left over Rump steak that had been seasoned with a Portuguese spice.
I Sliced it thinly. I didn't have cream so used full-cream Greek yogurt. It split but didn't affect the taste -. It was delicious. Nex time I will omit the dairy completely - don't think it added to the dish.
Maretha Corbett says
Hey John,
I'm so glad you enjoyed the Trinchado, despite the split yogurt 🙂 (Yes, yogurt doesn't like heat, does it?). I quite like your idea of substituting the cream for yogurt though - I might try that just to find out for myself and see if it can be added at a different stage of the cooking process. It might be a good swap for someone who *does* want a bit of dairy by using a healthier option.
(I would recommend you try it with the cream some time though!)
Thanks for the lovely feedback and happy cooking!
Maretha.
Gavin O’Neill says
Hi Maretha,
Portuguese food is my favourite go to cuisine when out for a lunch or dinner, but chefs never share the full recipe or their secrets…
You, however have absolutely nailed this Trinchado recipe - from the ingredients to the directions to the tips! I rarely follow recipes exactly, but yours is a winner and a must!
It’s a regular family favourite now. Thank you for sharing it.
Maretha Corbett says
Hey Gavin!
You've made my day! Thank you so much for the lovely feedback. Portuguese food is vastly underrated and Trinchado has to be up there as one of the best. It's such a treat! Much appreciate your kind comments, thank you.
Happy cooking!
Maretha