Ingredients
- 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
Instructions
- Mix the worcester sauce, soy sauce and bicarb of soda and pour over the steak cubes to marinade for 15 minutes.
- 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.
- Fry the onions, garlic, ground chillies and bay leaves until the onions are soft.
- Return the beef pieces to the casserole pan.
- 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.
- 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.
- Serve the trinchado with salad, chips and or bread.