Beef Trinchado Rolls
Servings 4
Difficulty Beginner
Total Time 1 hour COOK MODE
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INGREDIENTS
- 2 Tbsp (30ml) olive oil
- 2 Tbsp (30ml) butter
- 1 onion, peeled and diced
- 5 garlic cloves, peeled and crushed
- 2 bay leaves
- 1 tsp (5ml) Hinds Spices Crushed Chillies
- 1 tsp (5ml) Hinds Spices Cayenne Pepper
- 1 tsp (5ml) Hinds Spices Hot Curry Power
- 1 Tbsp (15ml) Hinds Spices Mixed Herbs
- ¼ cup (60ml) red wine vinegar
- 1 cup (250ml) beef stock
- 2 Tbsp (30ml) Rhodes Quality Tomato Paste
- 1 Tbsp (15ml) soya sauce
- 1 cup (250ml) cream
- Zest of 1 lemon
- 3 Tbsp (45ml) cooking oil
- 1kg rump steak, cubed
- 4 Portuguese rolls
METHOD
- To make the trinchado sauce, heat the oil and butter in a large frying pan, and fry the onion, garlic and bay leaves for 5 minutes.
- Add all the Hinds Spices and fry for another 2 minutes.
- Pour in the red wine vinegar, beef stock, tomato paste and soya sauce and simmer gently for 30 minutes. Pour in the cream and add the zest of the lemon.
- Heat a pan with oil and brown the rump cubes. Set aside, toss into the trinchado sauce and serve in rolls.
