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Trinchado

A beef dish of cubed beef browned, then simmered in a sauce of stock, red wine or brandy, onions, garlic and chili.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Trinchado

Time20 minutes

Ingredients

Directions

Prepare the beef

  1. Marinate the beef in a mixture of Worcestershire sauce (or soy sauce) and soy sauce for 30 to 60 minutes.

  2. Rinse the marinade off the meat before browning.

Brown the beef

  1. In a large saucepan, heat 1 tablespoon margarine and 1 tablespoon oil.

  2. When the margarine is melted and sizzling, add about a quarter of the beef and brown well.

  3. Brown each batch for about 3 to 4 minutes so the juices are sealed within the cubes.

  4. Remove the beef cubes from the saucepan, place them in a bowl and set aside.

  5. Repeat with the remaining beef in three batches, adding 1 tablespoon margarine and 1 tablespoon oil between batches as needed.

Make the sauce and finish

  1. Reduce the heat and add the onions, chili and their seeds, and cook for about 5 minutes, or until soft.

  2. Add the garlic and cook for another minute or so.

  3. Sprinkle the flour over the onion and garlic mixture and stir for about 2 minutes or until thick.

  4. Add the stock, red wine (or brandy) and bay leaves, and stir until the sauce thickens.

  5. Simmer for about 10 minutes.

  6. Add the beef cubes together with any juices in the bowl.

  7. Simmer for about 20 minutes or until the beef is tender and cooked.

  8. Season with salt and pepper.

  9. Add sugar if necessary, as the sauce may taste bitter depending on the quality of the wine.

  10. Serve in bowls with fresh bread rolls.

Nutrition, whole recipe (rough)

1082Calories
42 gProtein
42 gFat
125 gCarbs

Counts 15 of 17 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Soy Sauce1 tbsp (15ml)9
Chili1 tsp (2.7g)8
Pepper1 tsp ground (2.3g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0
Seednot in our table0
Brandynot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  3. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Browning seals in juices, and slow simmering turns the cubes tender.
Flour
Thickens the sauce as it cooks with the onion and garlic mixture.
Red wine
Adds acidity and depth of flavour to the sauce.
Onions
Soften during cooking and add sweetness and body to the sauce.
Hot red chili peppers
Provide heat, and their seeds add extra pungency to the sauce.
Beef stock
Forms the liquid base that the sauce simmers in.

The step that matters

Browning the beef in batches. Crowding the pan lowers its temperature so the meat steams instead of browning. Browning in small batches creates flavourful crust and seals in juices.

Swap the clove

How well each one fits the dish's main ingredients (sauce, vinegar, olive, beef, onion, pepper, garlic):

  1. Thymefits better
  2. Parsleyfits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against sauce, vinegar, olive, beef, onion, pepper, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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