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LOCATION: Recipes >> African >> Trinchado 01

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Trinchado
(Spicy South African Braised Beef)
Serves 4

1 tablespoon unsalted butter
1 tablespoon olive oil
2-pound rump roast, cut into 1-inch cubes
2 large yellow onions, chopped
3 or 4 small hot red chile peppers, stemmed and chopped (retain the seeds)
4 cloves garlic, minced
2 tablespoons flour
1 cup beef stock
1 cup red wine or 1/2 cup brandy
1 bay leaf
24 oil-cured black olives
Salt and freshly ground black pepper to taste

Heat a large saute 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, place the Trinchado in a large bowl and top with with
French fries. Have lots of bread on hand for dunking.

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