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Beef Trinchado recipe with NoMU peri peri rub

Beef Trinchado

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Beef cubes cooked until meltingly tender, served in a spicy red wine and cream sauce. Serve with chips or fresh Portuguese rolls and it’s a winning meal.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 60 mins
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4 rump or rib eye steaks, cut into cubes

1 Tbsp (15 ml) Worcestershire sauce

1 Tbsp (15 ml) NoMU Peri Peri Rub

NoMU Sea Salt
NoMU Black Pepper

NoMU Extra Virgin Olive Oil, for frying

2 red onions, thinly sliced

4 cloves of garlic, crushed

2 sprigs fresh origanum, roughly chopped

1 Tbsp (15 ml) flour

1 C (250 ml) good quality red wine

1 C (250 ml) NoMU Beef Fond

¼ C (60 ml) cream

handful black olives (optional)

handful parsley, roughly chopped
fresh crusty bread, for serving

Place the beef cubes into a small bowl and add the Worcestershire sauce and NoMU Peri Peri Rub. Season with NoMU Sea Salt and Black Pepper, mix and set aside.
Heat a little NoMU Extra Virgin Olive Oil in a heavy-based saucepan and sear the meat in batches until well browned. Remove and set aside.
Heat a little more olive oil in the same saucepan and gently sauté the onions until golden brown.
Add the garlic and origanum and sauté for a few more minutes before returning the seared beef to the saucepan.
Stir in the flour and then add the red wine and NoMU Beef Fond.

Simmer gently with a lid on for about an hour or until the beef is meltingly tender.
Add the cream and olives if using, and cook for about 5 minutes. Stir through the chopped parsley and serve a generous portion with fresh, crusty bread.