“Apart from being the first tourists to dock a ship at Mossel Bay, the Portuguese are also famous for a few culinary achievements. One of their best is the rich garlic and chilli-flavoured beef stew known as trinchado,” writes Jan Braai, author of Red Hot.
The National Braai Day website recently shared his recipe for a delicious Beef Trinchado Potjie, which combines rib-eye and rump steak cubes with the robust flavors of Portugal.
Try Jan Braai’s recipe for Beef Trinchado Potjie:
WHAT YOU NEED (serves 6–8)
2 kg steak cubes (I use a combination of rib-eye and rump, cut into 4 cm cubes)
2 tots soy sauce
2 tots olive oil
2 tots butter
2 onions (finely chopped)
10 garlic cloves (crushed or chopped)
1/2 tot cayenne pepper (or chilli powder)
3 bay leaves
2 cups beef stock
1/2 cup brandy (no, not a typing error)
1/2 cup red wine (no, not a typing error)
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