Beef Trinchado

Name: Beef Trinchado
Ingredients: 15 ml butter; 15 ml olive oil; 900 g beef rump or fillet, cubed into 1 inch pieces; 2 large onions, chopped; 3 red chillies, chopped or 2 tsps piri-piri spice; 8 garlic cloves, roughly chopped; 250 ml rich beef stock; 375 ml red wine or 1/2 glass of brandy/dry sherry; 1 bay leaf; fresh rosemary; 1tsp cornflour, mixed to a paste with cold water; 125 ml cream; salt and freshly ground pepper to taste; finely grated lemon peel; 100 g kalamata olives

15 ingredients

9 steps

Ingredients

15 ml butter
15 ml olive oil
900 g beef rump or fillet, cubed into 1 inch pieces
2 large onions, chopped
3 red chillies, chopped or 2 tsps piri-piri spice
8 garlic cloves, roughly chopped
250 ml rich beef stock
375 ml red wine or 1/2 glass of brandy/dry sherry
1 bay leaf
fresh rosemary
1tsp cornflour, mixed to a paste with cold water
125 ml cream
salt and freshly ground pepper to taste
finely grated lemon peel
100 g kalamata olives

Directions

1

Heat the butter and oil in a heavy-based saucepan and brown the beef cubes to your desired preference. Medium rare is usually best for this dish.
2

Remove from the pan and set aside to rest.
3

Reduce the heat and saute the onions and chillies/piri-piri spice until tender and fragrant.
4

Add the garlic and saute for 1 minute.
5

Add the stock and wine.
6

Bring to boil and stir continually.
7

Add the bay leaf and a few sprigs of fresh rosemary. Add the cornflour paste and simmer until sauce thickens sufficiently to coat the back of a spoon.
8

Return the meat cubes to the pan, add the cream and stir through.
9

Season well with salt and freshly ground black pepper, fresh lemon peel and extra rosemary.