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Easiest South African trinchado recipe of all time

If you like spicy food, you will love Trinchado! It is a popular dish in many South African restaurants, and now you can make Trinchado at home using this easy recipe.

What is trinchado? It is a healthy spicy sauce that can be prepared with any kind of meat from chicken, fish, pork, to beef.

Other foods like beans or potatoes can be added for a richer taste. Portuguese and African trinchado are slightly different when it comes to preparation.

How to make trinchado sauce
Where can you get the beef or chicken stock ingredients that have been listed in the recipe? Please learn how to prepare them at the bottom of the trinchado recipe.

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Beef trinchado recipe
This recipe prepares a meal for four people. It takes approximately 3-4 hours to make the dish.

2-pound roast beef (cut into cubes)
1 cup fresh beef stock
1 cup red wine or 1/2 cup brandy
1 tablespoon unsalted butter
1 tablespoon olive oil
1 bay leaf
2 large chopped onions
3 small steamed and chopped hot red peppers (with seeds)
Ground black pepper
4 minced garlic cloves
2 tablespoons wheat flour
24 black olives
Heat your pan over medium-high heat for 2 minutes. Add the butter and oil.
Wait for the butter and oil to melt and sizzle and then add the beef in batches of 3 or 4. Allow the beef to turn brown.
Remove the brown beef cubes using a spoon, put them on a plate, and set them aside.
Lower to medium heat and add the red hot peppers and onions. Cook for about 10 minutes until they are soft. Add the garlic and cook for another minute.
Sprinkle the flour over them and stir for almost 2 minutes for the flour to cook.
Add the beef stock and the red wine (or brandy) and then stir for almost 3 minutes for the sauce to thicken.
Add the olives, bay leaf, and browned beef cubes.
Season the sauce with salt and ground black pepper.
Boil for 1 hour and then reduce to low heat and simmer for 30 minutes while covering the pot.
Allow the pot to cool for three minutes and then serve with bread, fries, or both.
Check after every 15 minutes to ensure that the meat is tender. If not, you will have to boil for an extra hour. Add red wine (or brandy) if it seems like the sauce is about to touch the bottom of the pan to avoid burning it. Use the ingredient that you used in step 6 to avoid spoiling the flavor.

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