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.
Trinchado | Spicy South African Beef
- Quick Glance
- 45 M
- 3 H, 20 M
- Serves 4 to 6
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, 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.
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.
Recipe Testers' Tips
This dish was absolutely delicious. We really enjoyed the flavour and dipping french fries and buns while we ate. My dish ended up having more sauce than the picture indicated but that was fine with us, more to dip our fries and buns into.
The heat was just right and the olives are a must! I didn't realize that my olives still had pits so it was a little bit of a pain to eat (my bad) so next time I will make sure there aren't any pits and I might add a few more olives as the salt from them really balanced out this dish.