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 breadstuff and French chips.

A bowl of trinchado, or chunks of spicy South African braised beef, served with french fries and Portuguese rolls--papos secos

A bowl of trinchado, or chunks of spicy South African braised beef, served with french fries and Portuguese rolls--papos secos

Some people request recipes, others demand them, only those who wrote me about trinchado pined for it. Many of them had recently been to S Africa on vacation and wanted to recapture the sense of taste of this spicy beef dish.

As is common with peasant food, the origin of such a dish is hard to verify. It'southward believed it's pop in Due south Africa because of the Portuguese immigration from nearby Angola and Mozambique. The dish is traditionally served with a heap of chips, a.k.a. French fries. (I wonder if this was a holdover from colonial days?) The Portuguese serve trinchado with fries at their own cafés (small delicatessens) throughout the country. I however have my doubts whether this is a British influence, but it'due south delicious either way.

Trinchado is meant to be spicy. Simply be extremely careful when preparing the hot peppers: Article of clothing rubber gloves if you have sensitive peel and don't affect your face or optics. When finished, wash your hands thoroughly with hot, soapy water.–David Leite

*What tin can I apply instead of chuck roast?

Some days you but tin't become your mitts on a chuck roast or you're just wondering if you really have to go out the house. The chuck-eye is a long, slender group of muscles that run down the shoulder of the cow and is close to but cheaper than rib eye. And then what to do? Top blade roast and bottom chuck roast are pretty shut in taste and texture. Anything that you'd consider using as a pot roast will work just as well here. Await for a piece with indecent amounts of marbling and you lot'll do only fine.

Trinchado | Spicy South African Beef

  • Quick Glance
  • (9)
  • 45 M
  • three H, xx M
  • Serves 4 to 6

Ingredients


Directions

Heat a large sauté pan over medium-loftier estrus for 2 minutes. Add the butter and oil. One time the butter is melted and sizzling, add together the beefiness cubes in 4 or v batches and brown well on all sides. Don't crowd the pan or rush this stride; this is what gives the dish its flavor. Remove the cubes with a slotted spoon to a warm plate and set aside.

Lower the rut to medium, add together the onions, chile peppers and their seeds, and cook until softened, well-nigh 10 minutes. Add together the garlic and cook for an additional minute. Sprinkle the flour over the vegetables and stir until the flour's fully cooked, about ii minutes.

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 information technology in.

Pour in the stock and ruby-red wine (or brandy). Stir until the sauce thickens a bit, about iii minutes. Add the bay leaf, olives, browned beef cubes and whatsoever juices that may take accumulated on the plate. Bring to a boil, reduce the heat to depression and simmer, covered, for 1 i/2 to two one/two hours. Check every 15 minutes or so until the meat is very tender.

To serve, flavor the trinchado with salt and pepper and scoop information technology into a large basin. Top it with chips or serve them on the side. Have lots of staff of life on hand for dunking. Originally published October 20, 2002.

Recipe Testers' Reviews

Trinchado | Spicy South African Beef Recipe © 2002 David Leite. Photo © 2018 BeefEasy. All rights reserved. All materials used with permission.

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