Trinchado | Spicy South African Beef

Name: Trinchado | Spicy South African Beef
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h 20 min
Yield: 4 to 6 servings
Ingredients: 1 tablespoon (1/2 oz) unsalted butter; 1 tablespoon olive oil; 2 pound chuck roast; 2 large yellow onions; 3 or 4 small hot red chile peppers; 4 garlic cloves (or more if you're a garlic head); 2 tablespoons flour; 1 cup good quality store-bought or homemade beef stock; 1 cup red wine or 1/2 cup (120 ml) brandy; 1 bay leaf; 24 oil-cured black olives; Salt and freshly ground black pepper; Bread for dunking; French fries for serving; chopped parsley

User Reviews

5.0

30 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs 20 mins
Servings
4 to 6 servings
Calories
628 kcal
Course
Main Course
Cuisine
South African

Trinchado | Spicy South African Beef

Iris Warren

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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 lots of bread and French fries.

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Ingredients

Servings

1 tablespoon (1/2 oz) unsalted butter
1 tablespoon olive oil
2 pound chuck roast cut into 1-inch (25-mm) cubes
2 large yellow onions chopped
3 or 4 small hot red chile peppers stemmed and chopped (keep the seeds)
4 garlic cloves (or more if you're a garlic head) minced
2 tablespoons flour
1 cup good quality store-bought or homemade beef stock
1 cup red wine or 1/2 cup (120 ml) brandy
1 bay leaf
24 oil-cured black olives preferably pitted
Salt and freshly ground black pepper to taste
Bread for dunking
French fries for serving (optional; not classic but popular)
chopped parsley for garnish

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Instructions

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.☞ TESTER TIP: If you're worried about the flour clumping, you can load the 2 tablespoons of flour into a mesh strainer and gently dust over the veggies instead of just dumping it in.
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.
To serve, season the trinchado with salt and pepper and scoop it into a large bowl. Top it with fries or serve them on the side. Have lots of bread on hand for dunking. Originally published October 20, 2002.

Nutrition Information

Show Details

Serving 1portion Calories 628kcal (31%) Carbohydrates 21g (7%) Protein 48g (96%) Fat 36g (55%) Saturated Fat 14g (70%) Monounsaturated Fat 18g Trans Fat 2g Cholesterol 164mg (55%) Sodium 579mg (24%) Fiber 3g (12%) Sugar 8g (16%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 628 kcal

% Daily Value*

Serving	1portion
Calories	628kcal	31%
Carbohydrates	21g	7%
Protein	48g	96%
Fat	36g	55%
Saturated Fat	14g	70%
Monounsaturated Fat	18g	90%
Trans Fat	2g	100%
Cholesterol	164mg	55%
Sodium	579mg	24%
Fiber	3g	12%
Sugar	8g	16%