Beef Trinchado

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User121314

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Ingredients:

125ml Olive oil
125ml Butter
1kg rump, in 1cm cubes
1 large chopped brown onion
Chopped Red or green Chili to taste, including seeds. I normally use 2 Seranno & 1 Jalapeno. Have also used 4 small peri-peri variety.
1 heaped tablespoon garlic
250ml beef stock
250ml red wine
1 heaped tablespoon flour

Method:
Heat an/skillet on high heat.
Once hot add olive oil & butter.
When butter is sizzling brown the rump in the pan. Do this in stages, do not crowd the pan, you want the meat to brown evenly. Add oil and butter between each stage if necessary.
As each portion of meat is browned remove with a slotted spoon & put aside on a plate.

Once meat is browned turn heat to medium, add more butter if necessary & then add the chopped onion & chilies.
Cook for about 10 minutes until onions are translucent.
Add the garlic, cook for another minute or 2.
Whisk in the flour, cook for another minute or 2, stirring constantly (You don't want the flour to catch on the bottom of the pan).
Add beef stock & red wine, stir with whisk until simmering.
Add meat - include whatever juices are on the plate from the meat resting after being browned.
Turn heat to low, let simmer for 2 to 3 hours.
Remove lid about 20 minutes before serving to allow sauce to thicken.

Serve in bowls with a side of warm Ciabatta loaf & crispy chips.

Perfect for this miserable & cold weather in Jozi!
 

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