Portuguese Trinchado Recipe
Savor the bold and heartwarming flavors of Portuguese Trinchado, a classic comfort dish that delivers the perfect balance of rich, savory, and spicy notes. This traditional Portuguese recipe features tender cubes of seared beef simmered to perfection in a luscious sauce made with red wine, beef stock, Worcestershire sauce, and a hint of smoked paprika. A splash of heavy cream adds velvety smoothness, while garlic, onion, and bay leaves infuse depth and aroma. Ideal for cozy dinners, this hearty dish pairs beautifully with crusty bread, fluffy rice, or creamy mashed potatoes, making it a versatile crowd-pleaser. Easy to prepare yet packed with authentic flavors, Trinchado is a must-try for beef lovers and fans of Portuguese cuisine.
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Recipe Information
Ingredients
- 500 grams beef (sirloin, rump, or chuck steak)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (optional)
- 250 milliliters red wine
- 250 milliliters beef stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 4 tablespoons heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Cut the beef into bite-sized cubes, trimming off excess fat, and pat dry with paper towels to ensure they sear properly.
Heat the olive oil and butter in a large, heavy-bottomed skillet or pot over medium-high heat.
Add the beef cubes in batches (to avoid overcrowding) and sear them until browned on all sides. Remove the beef and set aside.
Lower the heat to medium and add the chopped onion to the same pan. Sauté for 3–4 minutes until softened.
Stir in the minced garlic, bay leaves, smoked paprika, and cayenne pepper (if using). Cook for another 1–2 minutes until fragrant.
Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pan. Simmer for 3–4 minutes to reduce the wine slightly.
Add the beef stock, Worcestershire sauce, and tomato paste to the pan, stirring well to combine.
Return the seared beef to the pan, reduce the heat to low, and cover with a lid. Simmer gently for 30 minutes, stirring occasionally, until the beef is tender and the sauce has thickened slightly.
Stir in the heavy cream and season with salt and black pepper to taste. Simmer uncovered for another 5 minutes to let the flavors meld.
Remove the bay leaves before serving and garnish with freshly chopped parsley.
Serve hot with crusty bread, steamed rice, or mashed potatoes to soak up the delicious sauce.
Nutrition Facts
Calories |
2154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 4072 mg | 177% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.7 g | ||
| Protein | 136.7 g | 273% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 206 mg | 16% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2859 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
