From Portugal to South Africa: How Trinchado Found Its Flavor
Trinchado is a dish born of migration and mingling—where Portuguese culinary traditions met South African hospitality. The name itself comes from the Portuguese word “trinchado”, meaning “sliced” or “cut,” a nod to the cubed steak at its heart. It’s believed to have emerged in South Africa through Portuguese immigrants, especially those from Angola and Mozambique, who brought their bold flavors and love of garlic, wine, and spice.
Over time, South African kitchens added their own flair—extra heat, creamy finishes, and a love for dipping bread into rich, saucy stews. Today, Trinchado is a beloved comfort food that tells a story of cultural fusion, resilience, and flavor evolution.
Beef Trinchado (Creamy Version) Recipe
- Servings: 4
- Prep Time: 20 min
- Cook Time: 1 hr 30 min
- Total Time: 1 hr 50 min
Ingredients
2.2 lbs (1 kg) rump steak, cubed
4 tbsp Worcestershire sauce
1¼ cups beef stock (e.g., 2 Oxo cubes in 1¼ cups water)
1¼ cups red wine (Portuguese preferred, Malbec works well)
1 heaped tbsp tomato paste
2 tsp sugar
2 tbsp butter (split into two 1 tbsp portions)
2 tbsp vegetable oil (split into two 1 tbsp portions)
1 cup finely chopped onion
2 red chillies, finely chopped (adjust to taste)
4 tsp garlic paste or 5–6 fresh cloves, minced
2 tbsp plain flour
3 bay leaves
Salt to taste
Black pepper (a few good grinds)
⅔ cup double cream
Instructions
Marinate the Beef
Toss cubed steak with Worcestershire sauce.
Cover and refrigerate for at least 30 minutes.
Prepare the Sauce Base
In a jug, mix beef stock, red wine, tomato paste, and sugar.
Brown the Meat
Heat 1 tbsp butter + 1 tbsp oil in a heavy pan.
Brown beef in batches. Set aside.
Sauté Aromatics
Add remaining butter and oil.
Sauté onions and chillies until soft (about 5 min).
Add garlic and cook for 30 sec.
Thicken the Base
Stir in flour and cook for 1 min, scraping the pan.
Add sauce mixture and deglaze.
Simmer for 2–3 min until slightly thickened.
Simmer the Stew
Add bay leaves and browned beef (plus marinade).
Cover and simmer on low for 1.5 hours.
Stir every 10–15 min, adding wine or water if needed.
Finish with Cream
Season with salt and pepper.
Stir in cream and heat through for 1–2 min.
Let rest for 10 min before serving.
Serving Suggestions
Serve with chunky chips or fresh white bread rolls.
Optional toppings: chopped parsley, coriander, sour cream, or crispy potatoes.
Trinchado Recipe Card
Storage Tips for Trinchado
Refrigeration: Cool it quickly and store in an airtight container. It’ll stay fresh in the fridge for up to 3 days. The flavors deepen overnight, so leftovers are even better.
Freezing: You can freeze it for up to 3 months. Just skip adding the cream until you reheat—it’s best stirred in fresh to avoid separation.
Reheating: Reheat gently on the stove over low heat. Add a splash of stock or wine if it thickens too much. Stir in cream at the end if you froze it without.
Batch Tip: If you’re planning ahead, make a double batch and freeze half before adding cream. It’s a great way to have a cozy, travel-inspired meal ready on demand.
Tried Trinchado or planning to? We’d love to hear how yours turned out—or where you’ve tasted the best version! Drop a comment below and let’s swap stew stories.
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