Dias Tavern Trinchado

This is as near to the original Dias Tavern Trinchado sauce that I could get. I found it on the Internet and added a few tweaks.

 Ingredients.

One or two beef steaks of your choice. (Fillet, Sirloin, Rump or Ribeye) (About 150 - 200g per person).

2 Onions chopped

6 cloves of garlic (Four finely chopped and two crushed).

1 or 2 fresh or dried chili's of your choice. (I used 4 fresh Bird's Eye and the sauce was pretty hot but that's how I like it).

1 heaped tablespoon flour 

250ml Red Wine.

250ml Beef Stock.

3 or 4 Bay Leaves.

1 Tablespoon Worcestershire sauce.

Pepper and Salt to taste. About 1/2 teaspoon of each. You can add more later if you need to,

1 Tablespoon of brandy.

100ml fresh cream.

Method.

First make the sauce.

Fry the onions on a medium heat until soft and slightly browned. 

Add 4 of the cloves of chopped garlic and the chili at the end and cook for a minute or two longer.

Add the flour to the pan, stir it in well and cook for another minute. (This is to slightly thicken the sauce). 

Add the red wine, beef stock, Worcestershire sauce, salt and pepper and bay leaves, bring to a gentle simmer and cook covered for a minimum of one hour for the flavour's to develop, adding water from time to time if it is drying out too much.

Check for seasoning and remove the bay leaves.

Lastly add the 2 cloves of crushed garlic, the brandy and the cream. 

It is now ready.

Braai or pan fry the steak/s to your liking and put aside to rest for a few minutes.  

Suggestion.  Do the steak/s slightly rarer than you normally do as they will cook slightly more in the hot sauce.

Carve the steak into strips and halve the strips if you prefer smaller pieces of meat.

Place some sauce into individual bowls (About 2/3 of a cup in each). Add a few pieces of the steak to each bowl and enjoy with Portuguese or other rolls to mop up the sauce.