Trinchado

Description
This recipe taken from www.portuguese-recipes.com

Ingredients

 * 2 – 3 tablespoons Worcestershire or soy sauce
 * 1 – 2 tablespoons balsamic vinegar
 * 3 tablespoons margarine
 * 3 tablespoons olive oil
 * 1 kg cubed beef
 * 2 large onions, chopped
 * 3 or 4 small hot red chile peppers, stemmed and chopped (retain the seeds)
 * 6 – 8 cloves garlic, minced
 * 3 tablespoons flour
 * 1 cup beef stock
 * 1 cup red wine or ½ cup brandy
 * 2 bay leaves
 * 1 tablespoon sugar (see note)
 * salt and freshly ground black pepper to taste
 * bread for dunking

Directions

 * 1) Marinade the beef in a mixture of Worcestershire sauce (or soy sauce) and balsamic vinegar for between 30 – 60 minutes.
 * 2) This will ensure that even the tougher cuts of meat are tender once cooked.
 * 3) Rinse marinade off meat before browning.
 * 4) In a large saucepan, heat 1 tablespoon margarine and 1 tablespoon oil.
 * 5) When the margarine is melted and sizzling, add about ¼ of the beef and brown well.
 * 6) Remove the beef cubes from saucepan, place in a bowl and set aside.
 * 7) Repeat with the remainder of beef, but in three batches.
 * 8) Add 1 tablespoon margarine and 1 tablespoon oil between the batches as needed.
 * 9) Each batch should brown for about 3 minutes – 4 minutes so the juices are sealed within the cubes.
 * 10) Remove the beef cubes and reduce heat and add the onions, chile and their seeds, and cook for about 5 minutes, or until soft.
 * 11) Add the garlic and cook for another minute or so.
 * 12) Sprinkle the flour over the onion/garlic mixture and stir for about 2 minutes or until thick.
 * 13) Add the stock, red wine (or brandy) and bay leaves.
 * 14) Stir until the sauce thickens and simmer for about 10 minutes.
 * 15) Add the beef cubes together with any juices that may be in the bowl.
 * 16) Leave to simmer for about 20 minutes or until beef is tender and cooked.
 * 17) Season with salt and pepper.
 * 18) Serve in bowls with fresh bread rolls.

Note
Depending on quality of wine, sauce may have a bitter taste. Add Sugar if necessary. This should not be necessary if brandy is used instead of red wine, but will depend o personal tastes.