Trinchado with my sister-in-law’s soft rolls

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On weekends we usually get together with the family. The majority of the time the men braai some form of meat and we enjoy it with a salad and a potato dish. But with temperatures that leave us freezing even when geared with scarves, mittens and beanies, my sister-in-law (Skoonsus) and I decided it was time for something different that could be enjoyed indoors with the fireplace doing its thing in the background.

We opted for this Portuguese style trinchado with some chillies for a bit of extra heat that is needed on a winter’s evening. Skoonsus made the most wonderful soft rolls to go with the trinchado. There were smiles all around and it made for a special evening that will be remembered for years to come. 🙂

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Recipe adapted from Braai Buddies 2

For the trinchado

Ingredients:

1,5 kg rump steak, cut into strips

2 onions, chopped

2 red chillies, chopped

4 teaspoons garlic

1 tablespoon brown sugar

400 ml red wine

2 bay leaves

1 teaspoon rosemary

250 ml cream

Method:

  1. Fry the rump steak in batches until brown all over. Set aside.
  2. Saute the onions, garlic and chillies until soft.  Add the sugar and fry until caramelized.
  3. Pour in the wine and cook until reduced by one-third. Add the stock, bay leaves, rosemary and steak and simmer for 2 to 3 hours.
  4. Stir in the cream and season with salt and pepper.

For the soft rolls

Ingredients:

1 batch store-bought dough

Method:

  1. Roll the dough to form a long snake-like roll. Cut the dough in 4 cm slices and place on a baking tray, flat side down.
  2. Place in a 180 degree oven and bake for half an hour. Turn the oven on grill to brown the tops for about 5 minutes.
  3. Serve hot with butter.
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