Beef trinchado with bread rolls

 

The weather (not to mention the general atmosphere) has been pretty dreary, so I thought that this comfort meal would be the perfect thing to share this week. You’ll definitely want to add beef trinchado to your winter menu, and take your tastebuds on a virtual trip to Portugal at the same time!

 

 

Trinchado is essentially a Portuguese beef stew, and I’ve served this one with a batch of fresh rolls to soak up all that lovely sauce. It’s a hearty and rich family meal that will definitely get you warmed up during this chilly spell. This version of trinchado is very quick, which means you can get dinner on the table in no time. If you don’t feel like making the rolls from scratch you could always use store bought rolls or flatbread, or cook up some rice to serve on the side.

 

While I would love to hop on a plane and go travelling again I think this culinary journey will just have to do for now. Stay safe everybody!

 

 

BEEF TRINCHADO WITH BREAD ROLLS

For the rolls (makes 8):

  • 200ml warm water
  • 125ml (½ cup) warm milk
  • 7g instant yeast
  • 500g cake flour
  • pinch of salt
  • 15ml (1 tbsp) olive oil
  • 15ml (1 tbsp) milk, for brushing
  • 15ml (1 tbsp) flour, for sprinkling

For the trinchado:

  • 15ml (1 tbsp) butter
  • 600g beef cubes
  • 10ml (2 tsp) olive oil
  • 1 small onion, chopped
  • 15ml (1 tbsp) flour
  • 10ml (2 tsp) crushed garlic
  • 2.5ml (½ tsp) chilli flakes
  • 5ml (1 tsp) paprika
  • 5ml (1 tsp) dried oregano
  • 30ml (2 tbsp) Worcestershire sauce
  • 125ml (½ cup) red wine
  • 125ml (½ cup) beef stock
  • 45ml (3 tbsp) yoghurt
  • salt and pepper

1.) To make the rolls place the water and milk in a small jug. Add the yeast and stir. Leave to stand for a few minutes.

2.) Combine the flour and salt in a mixing bowl. Add the olive oil followed by three quarters of the liquid. Mix together adding more liquid as needed until you have a soft dough. Knead the dough for 10 minutes until soft and stretchy. Place the dough in a lightly oiled bowl, cover and leave in a warm place for an hour to double in size.

3.) Remove the dough from the bowl and divide into eight equal pieces. Roll each piece into a ball and pinch two sides to create a roll shape. Use a sharp knife to lightly cut a line across the top of each roll. Arrange the rolls on a lined tray and set aside for 30 minutes to rise.

4.) Preheat the oven to 180ºC. Brush the rolls with some milk and sprinkle with flour. Bake for 25-30 minutes until golden and cooked through.

5.) To make the trinchado melt the butter in a large saucepan. Add the beef and cook over a medium heat to brown. Remove from the pan and set aside.

6.) Heat the olive oil in the same saucepan. Add the onion and cook gently for 5 minutes to soften. Stir in the flour and cook for a minute. Add the garlic, chillies, paprika and oregano. Stir and cook for another minute.

7.) Add the beef back into the pan. Add the Worcestershire sauce, wine, beef stock and yoghurt. Stir well, then simmer gently for 15 minutes until the sauce has thickened. (If the sauce gets too thick add a splash of water or stock to thin it out.) Season with salt and pepper. Dish onto plates and serve with fresh rolls.

 

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