Beef trinchado

• 1,5 kg rump cut into cubes of about 2cm

• 3 tbsp Worcestershire sauce

• 2 tbsp soy sauce

• 3 tbsp balsamic vinegar

• 3 tbsp butter

• 3 tbsp olive oil

• 3 medium brown onions finely chopped

• 3 red chilis finely chopped

• 1 tsp dried chili flakes

• 4 cloves garlic crushed

• 2 tbsp flour

• 400 ml cup beef stock

• 80ml Brandy

• 400ml full bodied red wine such as cabernet sauvignon

• 3 bay leaves

• 1 tbsp sugar

• 85g tomato paste

• 3 tbsp tomato sauce

• 2 tbsp sour cream

• salt & pepper

• Combine Worcester sauce and soy sauce and marinade the beef cubes in the mixture for an hour.

• Drain marinade well into a separate bowl before cooking the beef.

• In a large pan, heat 1 tbsp butter and 1 tbsp olive oil over medium high heat. When the butter is sizzling, add about a third of the beef cubes and brown well.

• Remove meat and set aside to rest. Repeat with remaining meat adding 1 tbsp butter and olive oil each in between the batches.

• Once the meat has browned, reduce heat and add onion, chili with seeds, chili flakes and cook for about 5 minutes until soft.

• Add tomato paste and fry gently for about 1 minute

• Add the Brandy, and allow to flare up. cook until reduced by around 3/4, scraping all the bits off the base of the pan

• Add garlic and cook for another minute.

• Sprinkle over the flour and stir continuously for about 1-2 minutes.

• Add the stock, balsamic vinegar, red wine, bay leaves and tomato sauce. Stir until the sauce thickens and simmer very gently for about 25 minutes. If the sauce thickens too much, just add a little more stock

• Add the beef back to the sauce and gently simmer until the meat is heated through but still tender, about 5-10 minutes. I enjoy mine cooked medium for trinchado so this takes about 5 minutes on a very low simmer.

• Add the sour cream and stir through

• Season with salt and pepper to taste and serve with fresh Ciabatta bread rolls and fries.