Trinchado, a spicy South African braised beef dish, is brimming with flavor from onions, red chilli peppers, garlic, beef stock, red wine, and olives. Serve with lot of bread and French fries.
|3 hrs 20 mins||4 to 6|
- 3 or 4 small hot red chilli peppers, stemmed and chopped (retain the seeds)
- 2 tablespoons flour
Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and oil. Once the butter 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.
Lower the heat to medium, add the onions, chilli 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.
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.
To serve, scoop the trinchado into a large bowl and top with fries, or serve them on the side. Have lots of bread on hand for dunking.