Friday, March 18, 2016

This week's MENU Recipe: Trinchado

South Africa has a small but influential Portuguese population and several very good Portuguese restaurants. It is thought that this dish was introduced by Portuguese from neighbouring Mozambique and Angola. It is a rich spicy dish of steak cubes in a red wine, beef stock, chilli sauce with lots of garlic. Serve with crispy chips and rolls to soak up the juices. Accompany with a salad.
15 ml butter - 15 ml olive oil - 1kg beef rump or fillet, cut into 3 cm cubes - Freshly ground black pepper - 2 large onions, finely chopped - 3 sliced hot red chillies - 8 cloves of garlic, roughly chopped - 2 tspns corn flour, mixed to a paste with a little cold water - 1 t paprika - 2 sprigs of rosemary - 1 fresh bay leaf - 250 ml rich beef stock - 375 ml red wine - 1/4 cup of brandy - 125 ml cream - salt and freshly ground pepper to taste - optional: 25 to 30 black olives - grated zest of one lemon
Heat the butter with the oil in a heavy bottomed pot. Fry off the steak cubes to your satisfaction, medium rare is good. Set aside to rest. Add the onions and chilli to the pot and fry them gently till soft and beginning to caramelise. Add the garlic and fry gently for one minute. Add the corn flour and fry for a minute or two. Add the paprika, the herbs and then pour on the stock, the wine and the brandy. Stir till you have a good thick sauce. Add the cream, the optional black olives and then the beef. Taste and adjust the seasoning with salt and pepper. Serve immediately, topped with a grating of lemon zest. Serves 4. A good wine to go with it would be Axe Hill’s Distinta, made from Souzao and Tinta Barocca or De Krans Touriga Na├žional. Portuguese grapes for a Portuguese dish
© John & Lynne Ford, Adamastor & Bacchus
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