Trinchado | Spicy South African Beef
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs 20 mins
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Servings
4 to 6 servings
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Calories
628 kcal
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Course
Main Course
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Cuisine
South African
Trinchado | Spicy South African Beef
Description
Trinchado begins by searing cubed chuck roast in butter and olive oil to develop a deep browned crust that forms the flavor base. Cooking the beef in batches avoids crowding and ensures even caramelization. The next step softens onions and hot red chili peppers, which bring heat and aroma, followed by garlic to enhance the savory profile.
Sifting flour over the softened vegetables and cooking it off thickens the sauce subtly without clumps. The addition of beef stock and red wine or brandy creates a rich liquid that melds with the browned beef and vegetables as it simmers. Black olives and a bay leaf introduce briny and herbal notes into the dish, rounding out the complex flavors.
Fine seasoning with freshly ground salt and black pepper allows the natural tastes to shine. This dish is traditionally served with crusty bread to soak up the sauce, or French fries as a popular accompaniment. A sprinkle of chopped fresh parsley adds a bright contrast before serving.
Ingredients
- 1 tablespoon (1/2 oz) butter unsalted
- 1 tablespoon olive oil
- 2 pound chuck roast cut into 1-inch (25-mm) cubes
- 2 large onion chopped, yellow
- 3 or 4 small red chile peppers stemmed and chopped (keep the seeds, hot
- 4 garlic minced, cloves; or more if you're a garlic head
- 2 tablespoons flour
- 1 cup beef stock good quality; store-bought or homemade
- 1 cup red wine or 1/2 cup (120 ml) brandy
- 1 bay leaf
- 24 black olives preferably pitted, oil-cured
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- bread for dunking
- French Fries optional; not classic but popular, for serving
- parsley for garnish, chopped
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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