Trincado African Beef Stew Portugal Recipes
TRINCADO AFRICAN BEEF STEW - PORTUGAL
This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins, who states: this recipe is adapted from Patrick Fish in South Africa. I have had many requests for this Portuguese inspired African beef stew which is similar to the Azorean braised beef.
Provided by Baby Kato
Categories Meat
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter into the oil using a heavy bottom dutch-oven pot, working in small batches, brown the cubes on beef on all sides and transfer to a plate.
- Toss the onions into the pan drippings and saute until lightly golden to bring out the flavor of the onions then mix in the hot pepper sauce or other hot chili ingredient you are using, to your taste along with the garlic and bay leaf.
- Cook 1 minute until it becomes aromatic, then return the meat to the pot, along with the olives. Pour in the wine or combination so that it just comes over the meat.
- Bring to a boil over medium -high heat, reduce the heat to medium-low and cover and simmer for 1 hour.
- Add the seasoning of salt and pepper, keeping in mind that the olives will add salt as well.
- Mix the flour with cold water, making a slurry and stir into the pan, cover and simmer for 1/2 - 1 hour more, until very tender.
- This dish is usually served with fried potatoes and chunks of bread for dipping in the sauce.
TRINCADO AFRICAN BEEF STEW - PORTUGAL
This recipe was submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins, who states: this recipe is adapted from Patrick Fish in South Africa. I have had many requests for this Portuguese inspired African beef stew which is similar to the Azorean braised beef.
Provided by Baby Kato
Categories Beef
Time 1h40m
Number Of Ingredients 12
Steps:
- 1. Melt the butter into the oil using a heavy bottom dutch-oven pot, working in small batches, brown the cubes on beef on all sides and transfer to a plate.
- 2. Toss the onions into the pan drippings and saute until lightly golden to bring out the flavor of the onions then mix in the hot pepper sauce or other hot chili ingredient you are using, to your taste along with the garlic and bay leaf.
- 3. Cook 1 minute until it becomes aromatic, then return the meat to the pot, along with the olives.
- 4. Pour in the wine or combination so that it just comes over the meat.
- 5. Bring to a boil over medium -high heat, reduce the heat to medium-low and cover and simmer for 1 hour.
- 6. Add the seasoning of salt and pepper, keeping in mind that the olives will add salt as well.
- 7. Mix the flour with cold water, making a slurry and stir into the pan, cover and simmer for 1/2 - 1 hour more, until very tender.
- 8. This dish is usually served with fried potatoes and chunks of bread for dipping in the sauce.
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