Trinchado (You Magazine)
Trinchado (You Magazine)
Cooking time: 2 hours
Ingredients (Serve 4)
15 ml butter
15 ml olive oil
900 g beef, cubed
2 large onions, chopped
3 red chillies, chopped
4 garlic cloves, crushed
250 ml beef stock
375 ml red wine
1 bay leaf
100 g stoned black olives
fresh rosemary
125 ml cream
salt and freshly ground pepper to taste
finely grated lemon peel
Ingredients (Serve 6):
23 ml butter
23 ml olive oil
1350 g beef, cubed
3 large onions, chopped
5 red chillies, chopped
6 garlic cloves, crushed
375 ml beef stock
563 ml red wine
2 bay leaf
150 g stoned black olives
fresh rosemary
188 ml cream
salt and freshly ground pepper to taste
finely grated lemon peel
Ingredients (Serves 8):
30 ml butter
30 ml olive oil
1800 g beef, cubed
4 large onions, chopped
6 red chillies, chopped
8 garlic cloves, crushed
500 ml beef stock
750 ml red wine
2 bay leaf
200 g stoned black olives
fresh rosemary
250 ml cream
salt and freshly ground pepper to taste
finely grated lemon peel
Method:
Heat the butter and oil in a heavy-based saucepan and brown the beef cubes.
Remove from the pan and set aside.
Reduce the heat and sauté the onions and chillies until tender and fragrant.
Add the garlic and sauté for 1 minute.
Add the stock and wine.
Bring to boil and stir continually.
Add the bay leaf, olives and a few sprigs of fresh rosemary.
Return the meat cubes to the pan and simmer slowly for 2 hours or until the meat is tender.
Add the cream and stir through.
Season well with salt and freshly ground black pepper, fresh lemon peel and extra rosemary.
Serve with bread for dipping into the gravy.
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