Step 1

Cube the steak into large bite-sized chunks using a sharp knife. Add it to a large bowl together with the Worcestershire sauce.

Step 2

Stir together ensuring all the meat is covered in the Worcestershire sauce. Leave to marinate for at least 30 minutes.

Step 3

In a large jug, add the beef stock, red wine, tomato paste and sugar. Give it a good stir to combine.

Step 4

Chop up the onion, red chilli and mince the garlic.

Step 5

In a large, heavy-based pan, heat half the butter (15g) and half the oil (1 tbsp) over a high heat.

Step 6

Once the oil and butter is sizzling, batch fry the cubed steak until browned on all sides. This is an important step as it adds flavour to the dish.

Step 7

Set the beef aside in the same bowl it was marinated in.

Step 8

Turn the heat down to medium. Add the remaining butter (15g) and oil (1 tbsp).

Step 9

Once the butter and oil is hot, add the chopped onions and chillies. Fry until the onions are soft and translucent. This will take about 5 minutes. Stir every once in a while to ensure its not sticking to the pan.

Step 10

Add the chopped garlic and fry for 30 seconds.

Step 11

Add the flour and stir it through the onions. Cook for 1 minute. Keep scraping the bottom of the pan during this step to avoid the flour from sticking too much. (The flour will stick a little bit and its unavoidable, but dont worry, were going to deglaze the pan in a minute.)

Step 12

Add the sauce you combined earlier.

Step 13

Deglaze the pan by stirring and scraping the sticky bits stuck to the bottom of the pan. This residue will melt into the sauce and add flavour.

Step 14

Turn the heat down to low and simmer the sauce for 2-3 minutes until it starts to thicken slightly.

Step 15

Add the bay leaves.

Step 16

Tip the meat into the pan along with any remaining liquid in the bowl.

Step 17

Stir the meat through the sauce and bring to a gentle simmer. Cover the pan tightly with a lid. With the heat still on low, simmer for 1.5 hours.

Step 18

Check the liquid level every 20 minutes or so and give it a quick stir. If it seems like the Trinchado may need more liquid, add another splash of red wine or water.

Step 19

Taste for salt and add more if needed. The beef stock is already salty so you may not need more than ½ teaspoon salt.

Step 20

Add the black pepper.

Step 21

Add the cream. Stir and heat through for 1-2 minutes.

Step 22

If you feel you need more sauce at this point, you can add a touch more cream. If its already looking saucy enough, add less cream than the recipe states.

Step 23

Allow the Trinchado to rest for 10 minutes before serving.

Step 24

Serve with chunky chips or fresh white bread rolls to mop up the sauce.