Trinchado, a spicy South African braised beef dish, is brimming with flavor from onions, red chile peppers, garlic, beef stock, red wine, and olives. Serve with lot of bread and French fries.
Some people request recipes, others demand them, but those who wrote me about trinchado pined for it. Many of them had recently been to South Africa on vacation and wanted to recapture the taste of this spicy beef dish.
As is common with peasant food, the origin of such a dish is hard to verify. It’s believes it’s popular in South Africa because of the Portuguese immigration from nearby Angola and Mozambique. The dish is traditionally served with a heap of chips, a.k.a. French fries. (I wonder if this was a holdover from colonial days?) The Portuguese serve trinchado with chips at their own cafés (small delicatessens) throughout the country. I still have my doubts whether this is a British inﬂuence, but it’s delicious either way.
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.–David Leite
Trinchado | Spicy South African Beef
- Quick Glance
- 45 M
- 3 H, 20 M
- Serves 4 to 6