Angus Flavoursome Beef Trinchado Cubes

1kg Angus Beef rump, cubed

20ml Worchester or soy sauce

10ml Balsamic vinegar

10ml butter

10ml olive oil

1 onions, chopped

2 or 3 small hot red chilli peppers, stemmed and chopped (retain the seeds)

4 cloves garlic, crushed

15ml cake flour

250ml beef stock

250ml Red wine or 125ml brandy

2 bay leaves

15ml brown sugar

5ml salt

freshly ground black pepper to taste

Bread for dunking


Marinade the rump in a mixture of Worchester sauce (or soy sauce) and balsamic vinegar for between 30 - 60 minutes. Rinse marinade off meat before browning.

In a large saucepan, heat butter and olive oil. When the butter is melted and sizzling, add about of the beef and brown well. Remove the rump cubes from saucepan, place in a bowl and set aside. Repeat with the remainder of beef, but in three batches. Add butter and olive oil between the batches as needed. Each batch should brown for about 3 minutes - 4 minutes so the juices are sealed within the cubes. Remove the rump cubes and reduce heat and add the onions, chilli and their seeds, and cook for about 5 minutes, or until soft. Add the garlic and cook for another minute or so. Sprinkle the flour over the onion/garlic mixture and stir for about 2 minutes or until thick.

Add the stock, red wine (or brandy) and bay leaves. Stir until the sauce thickens and simmer for about 10 minutes. Add the rump cubes together with any juices that may be in the bowl. Leave to simmer for about 10 minutes or until beef is tender and cooked. Season with salt and pepper. Serve in bowls with fresh Portuguese bread rolls.


Preparation time: 1 hour

Servings: 4

Moist heat cooking method: braising