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Trinchado




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


(Spicy South African Braised Beef)
based upon a recipe by Patrick Fish


List of Ingredients




1 tablespoon unsalted cf margarine or oil (not olive see below)
1 tablespoon olive oil
1 2-pound rump roast, cut into 1-inch cubes
2 large yellow onions, chopped
3 or 4 small hot red chile peppers, stemmed and chopped (retain the seeds)
4 cloves garlic, minced
2 tablespoons rice or other GF flour
1 cup GF beef stock
1 cup red wine or 1/2 cup brandy
1 bay leaf
24 oil-cured black olives
Salt and freshly ground black pepper to taste
GF Bread for dunking

Recipe



1. Heat a large sauté pan over medium-high heat for 2 minutes. Add the marg and oil. Once the marg is melted and sizzling, add the beef cubes in 4 or 5 batches and brown well on all sides. Don't crowd the pan or rush this step; this is what gives the dish its flavor. Remove the
cubes with a slotted spoon to a warm plate and set aside.

2. Lower the heat to medium, add the onions, chile peppers and their seeds, and cook until softened, about 10 minutes. Add the garlic and cook for an additional minute. Sprinkle the flour over the vegetables and stir until the flour's fully cooked, about 2 minutes.

3. Pour in the stock and red wine (or brandy). Stir until the sauce thickens a bit, about 3 minutes. Add the bay leaf, olives, browned beef cubes and any juices that may have accumulated on the plate. Bring to a boil, reduce the heat to low and simmer, covered, for 1 1/2 to 2 1/2 hours. Check every 15 minutes or so until the meat is very
tender. Season with salt and pepper.

5. To serve, place the Trinchado in a large bowl and top with with French fries. Have lots of bread on hand for dunking.

Serves 4

Author's Notes: Trinchado is meant to be spicy. But be extremely careful when preparing the hot peppers: Wear rubber gloves if you have sensitive skin and don't touch your face or eyes. When finished, wash your hands
thoroughly with hot, soapy water.