Beef Trinchado


  • 2 kg steak cubes (combination of rib-eye and rump, cut into 4 cm cubes)
  • 2 table spoons soy sauce
  • 2 table spoon worchester Sauce
  • 1 teaspoon bicarb of soda
  • 2 tablespoons olive oil
  • 2 tablespoon butter
  • 2 onions (chopped)
  • 10 garlic cloves (crushed or chopped)
  • Pinch of ground chillies
  • 3 bay leaves
  • 2 cups beef stock
  • 1/2 cup brandy
  • 1/2 cup red wine
  • 1/2 tot salt
  • 1 tsp black pepper
  • a big handful of pitted black olives
  • Tomato paste
  • Tinned Tomato
  • 1 cup cream
  • 1 teaspoon of lemon juice



  1. Mix the worcester sauce, soy sauce and bicarb of soda and pour over the steak cubes to marinade for 15 minutes.
  2. Heat a casserole pan with a mix of butter and olive oil.  Flash fry the meat in batches to seal in the juices.  Transfer to a separate bow.
  3. Fry the onions, garlic, ground chillies and bay leaves until the onions are soft. 
  4. Return the beef pieces to the casserole pan.
  5. Pour in the beef stock, tomato paste, tinned tomato, brandy, wine, salt and pepper. Heat until the sauce starts to simmer, then cover with a lid and continue to gently simmer for 1 hour until the meat is very tender.
  6. Remove the lid and stir in the olives, cream and lemon juice. Bring to the boil and then cook for a further 10 minutes, uncovered, until the sauce starts to get thicker.
  7. Serve the trinchado with salad, chips and or bread.



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